A Greek ‘spoon sweet’

The aroma was that of coconut lemon drizzle cake, damson muffins and Greek rose petal compote known as ‘spoon sweet’ served on a spoon as a gesture of hospitality. On the palate we went from Greece to Louisiana as we enjoyed a bananas Foster, a dessert made with bananas, vanilla ice cream and a sauce out of butter, brown sugar, cinnamon, dark rum and banana liqueur. Water release ester heaven with candied pineapples and papayas, fruit pastilles and wine gums while to taste there were hazelnut French toast rolls with cinnamon sugar. Following seven years in an ex-bourbon barrel, we transferred this whisky into a 1st fill barrel that has been charred to the level #3.