Tasting Notes
A variety of aromas were mentioned – sun-dried raisins, honey-roasted gammon, and barbecued pork spare ribs, plus a French polished writing bureau, new leather shoes and blueberry pancakes. On the palate were lip-smacking chicken kebabs smothered in a sweet and tangy blueberry barbecue sauce made using brown sugar, molasses, honey and cider vinegar. After dilution, the scent was that of roasted bananas in demerara sugar, sweet nut oil, and rum and raisin fudge. To taste, an almond and blueberry sponge pudding came accompanied by a sweet, dark, coffee liqueur. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.
