Tasting Notes
On the nose, the oak barged in like a ringmaster, cracking their whip and introducing a troop of fruity acrobats, jugglers juggling loaves of bread and a couple of clowns called Olive Oil and Serrano. On the palate, the sweetness dominated anything else – we experienced deep, dark syrupy pleasures, including manuka honey, dried figs, preserved cherries and madeira molasses cake. Adding water brought chocolate, cinnamon, maple and crunchy nut cornflakes to the nose. The palate now found blackcurrant chews, salted caramel ice cream, honeycomb and pecan nuts. Following 11 years in ex-bourbon wood this enjoyed further maturation in a first-fill, HTMC, chinquapin oak barrel.
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