Tasting Notes
The mixologist tickled our noses' fancy with a fun breakfast cocktail, expertly blending toasted rye bread, marmalade and alpine butter, followed by pain au raisin with apricot jam and lychees. The palate had a soft and creamy mouthfeel, with bright notes of grape, plums, Thai basil and crème caramel. Water transformed things, serving us a dessert menu of cheesecake, chablis, cherries and baked orange on the nose, and cola, macadamia nuts and honey on the palate. After 12 years in an ex-bourbon hogshead, we transferred this to a second-fill hybrid American and European oak hogshead for the remainder of its maturation.
READ FURTHER NOTES