A fabulous fusion

The initial comment was ‘very yummy, very rummy’ – dried figs, prunes, sultanas as well as treacle and nut oil in abundance. The taste neat was like sweet Turkish sour cherry jam, cardamom spiced orange olive oil cake and berry compote with ginger molasses mousse - certainly taking us out of our comfort zone, very similar to fusion cuisine. With a tiny drop of water we were brewing a black tea with a difference as we used a blend of grapes and Canadian ice wine syrup, giving it that fruit flavour of a classic dessert wine. After thirty years in an ex-bourbon hogshead we transferred this whisky into a 1st fill Moscatel hogshead.