Tasting Panel Notes

The medley of aromas ranged from dry farmhouse cider to fenugreek and samphire, to finally beef cranberry gravy and waxed jackets. On the palate we found burnt orange oil, heather smoke and wood char while in the background was always that fruity element coming from a berry compote. After careful dilution the scent of candied orange peel, cinder toffee and blowtorched custard appeared, while to taste this was waxy and chalky, like quince paste on pumpernickel bread. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. Each was then transferred to new casks at eight years old. One cask was a first-fill American oak PX hogshead, while the other was a new American oak hogshead with a heavy toast and a medium char. The casks were then married together before bottling.