Tasting Notes
Fresh plums dipped into emulsion paint and varnished quince fruits were just two of the rather strange descriptors used when nosing neat. Don’t let that put you off, as the taste was rather less curious – with malted milk biscuits, spiced nectarine chilli chutney and salted popcorn with chickpea, raisins, nuts and mild Indian spices. After reduction the saltiness was more apparent but wonderfully balanced with a seductive sweetness, like a hypothetical blend of a manzanilla sherry and a white port. To taste, peanuts infused with fresh dill and, in the finish, sliced pistachio cake. Following 10 years in an ex-bourbon barrel, we transferred this whisky into a first fill ex-bodega PX barrique.