Tasting Notes
Aromas of autumn leaves and plum skins led us towards kirsch before morphing into Armagnac and finally spicy rye whisky. The palate was delightfully fruity with nectarines and stewed rhubarb complimented by fresh hints of mint and dill. Adding water developed the rhubarb character into a sweet, biscuity crumble, alongside over-ripe pineapple, cherry sweets and peach schnapps topped up with lemonade and a garnish of mint leaves. Flavours now carried a funky edge of fermenting fruit and the zing of lemon meringue pie. Sugar-coated hazelnuts joined coriander seeds, while the finish arrived with hints of menthol, tea tree oil and pine sap.