Tasting Panel Notes

First impressions were of crème brûlée, Turkish delight, honey smeared on toasted oak, sandalwood and gorse. Tasting this slightly medicinal, unusual dram reminded us of maple candies, dried apple rings, caramel and flambéed bananas; then a dry finish of sage, cinnamon, pepper and ash. The nose, with water, provided green fig, charentais melon, florentines dipped in dark chocolate and marmalade on toast. The palate hinted at oak, smoke and coconut husk, ice cream wafers and spiced caramelised biscuits; patchouli incense sticks and cocoa powder lingered on the finish. After eight years in ex-bourbon wood, we transferred this into a first fill toasted American oak barrique.