Tasting Notes
The nose transported us to a Norwegian cabin where a feast awaited post-sauna, with chicken chow mein, olives, brown cheese and spiced rum served on an oak table. With the palate, we found ourselves in Japan sipping umeshu while gazing at Mount Fuji. There were bitter oranges, tiramisu, marinated scallops and sweet chili prawns. With water the nose produced mocha, salted caramel, sweet baked beetroot, and bramble jam-coated popcorn. The palate brought more of those, plus milk chocolate and trail mix in a saddlebag. This whisky spent 14 years in an ex-oloroso butt before being transferred to a first fill PX butt.
