Tasting Panel Notes

The neat nose on this one veritably bristled with raisins, cardboard, teak oil, five spice, fig jam and hot cross buns. Beyond that, we also noted cinnamon buns, pipe tobacco and hints of old dry sherry. Water brought pear drops, ripe pineapple, fuzzy peaches, toasted sourdough bread and light olive oil. A distinctly rustic and rural character, we thought. The palate opened with a surprisingly rich note of vanilla syrup, then fresh apricot, some sweet custard vibes and the fruitiness of raspberry and green melon. Reduction enhanced these vanilla notes and brought out clarified butter, lemon zest, tarragon pickled in cider vinegar and curious, unexpected notes of darjeeling tea, ginger ale and mint leaf. This was matured in an ex-bourbon barrel for 12 years before being transferred to the second fill American oak ex-PX hogshead that had previously matured Society cask 55.86.