Tasting Notes
The nose had hay, hessian, hazels and a malty lick of Horlicks; buttered toast, sun-warmed staves and teasing suggestions of coffee matchmakers and rose Turkish delight. The palate opened with chocolate Swiss rolls and toffee sauce on ice-cream, but then tingled us up with woody spice – oak staves, pencil shavings, ginger, anise and Big Red. The reduced nose contained honey, lemon and gingerbread, syrup on toasted staves and sweet coconut (Tunnock’s snowball, Bounty bar). The palate once again started with juicy citrus and raspberry Ruffle bars, before warming to peppery ginger heat and chewy tannic wood, clove-infused muscovado and toasted almonds.