Apricot jam session

A vibrant and playful whisky, the nose struck a fiery first chord with habanero spice, underripe mango and dried apricots. Fresh coriander then harmonised with blackcurrant leaf, and a melodic swirl of strawberryade and red cola. Marzipan soaked in grenache wine added depth before the palate busked on a jam roly-poly. Brown ale serenaded grape-must syrup, layered with baking spices, ginger, and passion fruit liqueur, before mellowing into marshmallow fluff. Water unveiled chocolate-dipped dried mango, pine sap and waxed canvas, while the palate became tangy and textural, finishing with plum, gooseberry and a lingering bitter note. After spending nine years in an ex-bourbon hogshead, this was transferred to a first fill ruby port barrique for the remainder of its maturation.