The aroma neat reminded us of banana loaf, sticky toffee pudding, rhubarb crumble and peach cobbler while on the palate, a big sweet oaky hit at first followed by a rye-type spiciness as well as a nutty oiliness. The finish was something else, panna cotta tarts with lingonberries and chocolate. As we added water, we prepared a root beer float using vanilla ice cream garnished with a maraschino cherry. To taste still big, bold, and beautiful, a sweet lip-smacking mango chilli sauce for chunky oven chips. Following eight years in an ex-bourbon barrel, we transferred this whisky into a 1st fill # 4+ heavy charred barrel.