Tasting Panel Notes

Seams of fruity, sweet and aromatic candle wax were layered up on a new wick: dried apple, golden syrup, manilla envelopes and festive fruit pudding injected with plum sauce. The palate added freeze-dried strawberries, candied lemons encased in warm toffee, orange oil in chocolate sauce and apricots soaked in lapsang souchong tea. Water took us on a walk through a herb garden while holding an ice cream, chewing on fruit pastilles and supping on runny orange curd as beeswax-encrusted raisins fell from the sky into a field of meadow flowers. The origin story of this small batch was two bourbon hogsheads of single malt Scotch whisky. One was transferred at eight years old to a first-fill American oak PX hogshead, while the other was transferred at nine years old to a first-fill American oak oloroso hogshead. The casks were then married together before bottling.