Tasting Notes
Imagine warm, comfortable handknit mohair slippers, a pipe and a leather-bound book next to an open fire - a cliché you might say but if that is the case, why not write it. We then put our hands into a glass jar containing an assortment of liquorice sweets while dipping a cracker into a smoked oyster sauce garnished with chopped chives. After the addition of water, we were served a smoky aubergine dish called baba ganoush with warm flatbread for dunking and finished with smoked salted caramel and bitter chocolate macaroons. Following twenty-one years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.
