Tasting Notes
The initial nose neat was like unwrapping cinnamon flavoured chewing gum which was followed by charred coconut flakes, buttered sweet popcorn and orange oil. On the palate a big slice of a sticky ginger cake with cranberry jam and a cup of bold brewed and stewed loose leaf Assam tea. Following dilution aromas of white pepper, caramel and oak spices emerged, while to taste a candied fruit Vollkornbrot (German for ‘whole grain bread’) with toasted nuts, chocolate chunks and, of course, candied fruits – deeply satisfying. Following three years in a charred virgin oak barrel we had to move the whiskey, since the cask was leaking, into yet another virgin oak charred barrel.
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