Tasting Panel Notes

The nose exploded with orange schnapps, boot polish, rich liquorice aromas and various notes of treacle, dried hot-house flowers and pure spices such as clove and nutmeg. We remarked on its classical and rich American bourbon profile. With water we got boiled aniseed sweets, aged triple sec, blackcurrant sweets, herbal liqueurs and the menthol tang of tea tree oil. The palate opened with lovely notes of lapsang souchong tea with sugar, eucalyptus oil, ginger wine, camphor and menthol balm, and lanolin. Some sweet mint julep cocktail notes and cough syrups were also detected. Reduction enhanced the creaminess and brought out pure coconut, soft oak vanillin, malt syrup, root beer cordial and sarsaparilla.