Tasting Notes
We transferred this into a first fill Spanish oak oloroso hogshead to enhance its 13 years in ex-bourbon wood. The initial nose was a cascade of sultanas, cherries and brown sugar going into a cake mix (and then the cake!), plus brand new brogues with leather laces. We tasted a fabulous melange of deep flavours – muscovado in porridge, cherries in dark chocolate, spiced gingerbread, dried dates and malt extract. The reduced nose found Madeira molasses cake, honey nut cornflakes, cherry cola and Moffat toffees. The palate now gave us treacle, peshwari naan, coconut, jam and Christmas spices employed in the bakehouse.
