Tasting Notes
One Panellist got carried away as he imagined unwrapping a toffee caramel in a bar in Havana while drinking a mojito and smoking a cigar. On the palate, it was incredibly fresh and lively, as if Ibrahim Ferrer had turned up with his group, the Buena Vista Social Club, singing Candela as we ordered a Cuba libre – rum and cola in a highball with lime juice. After reduction we moved to the Dolomites in winter and enjoyed Scotch broth and Hungarian goulash, as well as German sauerbraten, roast beef marinated in a sour vinegar base served with red wine vinegar, juniper berries and leeks. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.