Tasting Notes
We were making a mocha coffee; espresso, cocoa powder and milk topped with whipped cream and chocolate sprinkles – very seductive! The taste was something else, an intriguing dryness, bitterness and spiciness we described as a slightly burnt herbal smoked sausage served with sweet & spicy mustard. Diluted we had the aroma of Gianduja spread (Piedmont hazelnuts and chocolate) on burnt toast, whilst on the palate; like barbequed lamb with a sweet mint dressing followed by a cinnamon spiced coffee cake. After 15 years in an ex-bourbon hogshead we transferred this whisky into a new, heavily toasted French oak barrique.
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