Tasting Panel Notes

We followed our noses to the polished mahogany dresser, mixed fennel seeds with plum liqueur, then added a pinch of wet moss, sliced apricot and pine foliage soaked in apple brandy. The palate was a direct flight to Spain, with sherry alongside orange, almonds and apple empanadas. Water introduced chocolate, sugar-dusted ensaïmada drizzled with crème de cassis, and chamomile on the nose. We finished by chewing on red liquorice, supping on a red wine jus, and nibbling set custard with a glass of orange liqueur, sitting by the mahogany dresser. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. They were each transferred to new casks at nine years old. One cask was a first-fill American oak oloroso hogshead, while the other was a first-fill Spanish oak oloroso hogshead. The casks were then married together before bottling.