A warm fuzzy crowd pleaser

This was a crowd pleaser from the word go with cherry liqueur over chocolate mousse and a steamed persimmon pudding with a cognac sauce. On the palate we enjoyed a baked ricotta cake with red fruit purée, and how about sticky toffee pudding with armagnac ice cream, vanilla sauce and poached figs! After the addition of water the sheer opulence just carried on, delivering a chocolate fondue with toasted marshmallows, but with the best descriptor of the flavour as being like ‘licking a cognac-soaked fuzzy peach’. I think we all suffered from fuzzy minds. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill ex-bodega PX barrique.