Café Bombon

The nose was a milkshake of honeycomb, cinnamon, candied ginger and malted milk biscuits, topped with a shaving of fatwood. Much like the nose, the palate also included splash of dark rum, with an accent of sweet mint and dry roasted peanuts. Water introduced a cup of café bombon with a side of raisins, figs and orange juice to the nose, while the palate finished with chocolate truffles, Dundee cake and banana ice cream. After 12 years in an ex-bourbon hogshead, we transferred this to a first fill heavily toasted, medium charred hogshead for the remainder of its maturation.