Tasting Panel Notes

The initial nose was that of fluffy, buttery scones dotted with fresh peaches and a sweet honey vanilla glaze next to Bostock pastry, made from layers of brioche and frangipane, and topped with toasted almonds and sugar. Plenty of spice on the neat palate's sweet backbone reminded some of us of pimento from Trinidad and Tobago, perhaps added to a dark wheat beer from Bavaria – we'll ignore the purity law issue of 1516! After reduction we stayed in Germany, walking the steep, slaty slopes of a mosel vineyard in the heat of summer before sipping on peach iced tea or an iced caramel latte. Following seven years in an ex-bourbon barrel, we transferred this whisky into a heavy toasted medium charred second fill barrel.