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We were led by the nose into the distillery gardens – spring flowers, jasmine, flowering herbs, grass, beeswax and honey. We also enjoyed marzipan, sherbet lemons, polished shoes and varnished wood. The neat palate suggested custard donuts and plentiful fruit, including trail mix (dried banana, papaya and coconut), stewed apples, raspberries and cherries, cinnamon and coltsfoot after-tingles. The reduced nose offered a sweetie shop on a sunny afternoon (American cream soda, nougat, Parma Violets), tinned fruit salad, incense and handbags. The reduced palate – fresh, invigorating and zingy, had Juicy Fruit gum, Rowntree’s pastilles, sweet nectarines and honey – an eminently approachable dram.