Tasting Notes
We stepped into the glasshouse for a retronasal menu of orange oil, honeysuckle, teak and cinnamon-dusted apple pie. The incursion of a sprinkler system was swiftly embraced – our dram having developed well with water – delivering black grape, plum, milk chocolate and Italian meringue. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One cask was transferred at 12 years old to a first fill Spanish oak oloroso hogshead, and the other at 11 years old to a second fill shaved, toasted, re-charred barrique. The casks were then married together before bottling.
