Cut grass and hay mixed with toffee apples in a hessian sack as cinnamon dusted scones arrived for cream tea and a glass of port. On the tongue, a barrage of heat fired warning shots across the senses but quickly followed with a fusillade of extreme sweetness as treacle, candyfloss and maple syrup landed onto blackcurrants, mango and lychee. Water turned things a touch more floral and earthy with orchard blossom, Turkish delight and chamomile tea joining marmalade and damp wood. Deeper aromas of tobacco in tea chests and moss-covered logs followed onto the palate with charred oak and mushrooms on a forest floor. After spending six years in an ex-bourbon hogshead this was transferred to a second fill charred red wine barrique for the remainder of its maturation.
Cask: Second-fill charred red wine barrique Age: 10 years Date distilled: October 2010 Alcohol: 60.6% USA allocation: 120 bottles