Tasting Notes
The first observation was of the shiny reddish-brown colour, followed by the scent of ibérico pork cheeks braised in oloroso sherry with a hint of spice and the sweetness of figs. The palate upped the spice quotient, giving us Szechuan pepper, star anise and coriander followed by sweet flavours from a rooibos orange tea, as well as honey-pastrami roasted potatoes. After reduction we dipped orange macarons in dark chocolate and baked cinnamon rolls with walnuts. To taste, sweet, earthy herbal notes reminded us of fir, moss, cedar and patchouli, while in the finish we enjoyed a bittersweet Italian soft drink called chinotto, made from the juice of the fruit of the myrtle-leaved orange tree. Following 11 years in an ex-bourbon barrel, we transferred this whisky into a first fill shaved, toasted and recharred oloroso-seasoned barrique.
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