Tasting Notes
Sliced figs tumbled into a newly polished leather satchel filled with straw. The palate was full of fudge chunks, green apple and cranberries swimming in brandy butter and double cream. A small pinch of wood spice and honey made up the finish. The introduction of water offered honeycomb, cinder toffee, burnt baguette and alpine butter-soaked popcorn to the nose. The Panellists sat back and relaxed, as water enhanced the honeyed notes on the palate, while also taming the wood spice and replacing it with salted caramel dusted with cinnamon. This was great for a sweet tooth. After 10 years in an ex-bourbon hogshead, we transferred this to a first fill sherry hogshead – previously used to mature Society cask 9.181 – for the remainder of its maturation.