Tasting Notes
The aroma was battered haddock – the fish, not the captain! We also got a heavy meat reduction with cranberry sauce, as well as chocolate chip walnut cookies. On the palate, we were served wild goose breast roasted with apples, raisins and an orange glaze; sweet and tangy at the same time. After the addition of water it was all about fruits and nuts, with a roasted beetroot, candied walnuts and goat’s cheese salad. To taste, a “hauf and a hauf” with a difference, a glass of raspberry beer and a bramble liqueur. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.