Tasting Notes
We all found this undeniably sweet and attractive; its nose suggested tropical fruits, spun sugar, danish pastries, toffee, honey and candied citrus peel. Slightly spicier than that, the palate teased us with ginger snaps, cinnamon logs, mince pies and lebkuchen, raspberry and coconut chocolate bars, and Asian spices. The nose, with water, evoked buttered crumpets, black forest gâteau and cinnamon apple pie, which we enjoyed after an imagined walk in the autumn woods. Lip-smacking and tasty, the reduced palate gave us Moffat toffees, botanically brewed cola, marmalade and liquorice allsorts. Nine years in ex-bourbon wood preceded further maturation in a first fill heavy toast medium char hogshead.
