Tasting Notes
An olfactory mainline of crushed almonds, fennel seeds and burnt ends folded into molten butter. This was meaty, savoury and sweet. Peanut butter blended with fennel seeds and chili flakes was served to the palate, spread on ciabatta and then cold smoked with peat and peanut shells. The nose stood up defiantly to water, with little change and clear evidence of the cask's pedigree being emphasised. However, the palate displayed beautiful contrast, with green tea and mango segments rolled in coal dust, served alongside a bacon butty. The Panel unanimously agreed this to be one of the finest examples of this make tasted in recent times. After four years in an ex-bourbon hogshead, we transferred this to a second fill oloroso hogshead for the remainder of its maturation.