Tasting Notes
One Panellist felt like opening a closet which has not been broached for many years. Old fabric, old naphthalene mothballs, old oak – you get the picture. While another one got, redeemingly, grilled fruit skewers with a spicy cumin glaze. The taste was of a burnt herbal sausage that had fallen into the ash then covered with plenty of Texan-style barbeque sauce. Water added to the bizarre picture as we now stood next to a heavily perfumed individual while we sweated shovelling coals into the boiler of a steam train. On the palate it was now time for a Jamaican sarsaparilla root tonic. Bizarre? Yes! Entertaining? Yes! Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.