Tasting Notes
To start things off, the Panellists breathed in the delightful aromas of a distilled cocktail made using black cherries, coal, treacle and oak. We then tucked into a buffet of toffee, burnt toast, red wine, rum truffles and pomegranate molasses. Water added a delicate sophistication to the nose, with a posy of carnations, lilies and sweet pea flowers. To finish, we gorged on ginger and chocolate biscuits, coffee cake, and dark fruit gummy bears. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill barrique of US oak for the remainder of its maturation.
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