Tasting Notes
Initial nosing revealed pineapple cubes, banana bread, vanilla custard and an impression of sooty sausages on a BBQ with sweet honey glaze, with simmering wood spices in the background and suggestions of treacle, aniseed and madeira cake. Reduction brought spearmint gum, juicy fruits, eucalyptus toothpaste, graphite oils and hessian with the warmth of black pepper. The mouth was initially full of citrus liqueurs and fresh exotic fruit notes, before wood spices returned, along with bay leaf, herbal bitters, cough syrups and date molasses. Water brought some punchy notes of paprika, flapjacks, banana fudge, peach schnapps and spiced caramel latte. A whole heap of fun. Matured for nine years in a bourbon barrel before being transferred to a first fill heavy-toast, medium-char barrel.