Tasting Notes
We Panellists came face to face with a powerful nose featuring olives with chilli and black pepper, roasted chestnuts and crispy-skinned chicken. The taste was even more powerful; a wasabi spiciness tickling our noses, with tannins to the fore, as we licked a charred stave. Water rode to the rescue, releasing a warming scent of sunshine on leather, a smoking jacket in a humidor and granola bars with fruits and nuts. And what a change on the palate as we enjoyed a kaiserschmarrn: caramelised fluffy shredded pancakes with rum-soaked raisins, sprinkled with icing sugar and served with apple sauce and raspberry compote. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.
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