We were spreading Dundee marmalade on heavily toasted bread as well as perfectly searing a steak – an art form of cooking hard and fast on an extremely hot surface to get a caramelised crusty surface texture (so called Maillard chemical reaction) with delicious compounds that we did look forward to tasting. Sweet, dark brown sugar, rich and velvety like caramelised carrot soup or campfire baked bananas with chocolate chips and marshmallows. Be careful when adding water as the aroma developed into cinnamon dusted Belgian waffles with strawberries and on the palate, delicious ‘pastel de nata’ (Portuguese custard tarts). After eleven years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill French oak barrique.
Cask: Second-fill French oak barrique Age: 14 years Date distilled: July 2005 Alcohol: 62.7% USA allocation: 96 bottles