Tasting Panel Notes

This is a complex one, and what a journey before it came to us on the Panel! We started with two bourbon hogsheads (one from 1987 and one from 1988) from the same distillery. They were each transferred separately into first fill PX barriques at 31 years old. After a further three years we decided to marry the content of the 1987 cask with the 1988 cask. And if that was not enough, two years later we moved the entire contents into a second fill bourbon barrel to further relax and mellow. 

Wow, the plethora of aromas was, given the journey this whisky has had, no surprise. After plenty of discussion the following picture emerged. Imagine sitting on a well-polished, never-ending, antique olive ash dining table in a cathedral-style sherry bodega in Jerez being served Thai green curry. On the palate we were treated to dessert; an opulent bread-and-butter pudding, spiced poached pear with blackberries and Belgian dark chocolate-coated brazil nuts. Add a drop of water, if you wish, and you will be rewarded with an incense-smoked old fashioned cocktail followed by rose and basil dark chocolate macaroons and calissons d’Aix, a traditional French candy made with almonds, orange peel and royal icing.