Tasting Notes
Into our nostrils fell popcorn topped with freeze-dried raspberries, candied lemon peel, salt and powdered hessian. Pedro then joined the party, with the palate full of leather, ginger, treacle, and a honey and raisin puree. A tickle of water teased out toffee, mince pies and prunes on the nose, while the palate displayed strawberries and cranberries in salted caramel sauce. After 10 years in an ex-oloroso butt, we transferred this to a first fill Spanish oak Pedro Ximénez butt for the remainder of its maturation.
READ FURTHER NOTES
