Tasting Notes
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Pomegranate and orange merged with dried apricots and raisins before heavier aromas of manuka honey, cocoa nibs and molasses mixed with strong black tea. Pastry notes of pain au raisins and chocolate sponge fingers arrived on the palate alongside custard and creme brulee topped with cinnamon and cloves. The sweet and rich character remained after adding water, but had now developed into demerara sugar, figs, plums and orange syrup. Fragrant turkish delight now emerged coated in thick chocolate and served with juicy dark fruits, vanilla pods and mulled wine spices with the light fragrance of pot pouri. Matured for 13 years in an ex-bourbon hogshead before transfer to a first fill Spanish oak oloroso hogshead.