Tasting Notes
The nose, deep as the Mariana Trench, wafted toasted oak, toffee apples and black tea; red wine reduction (on steak) and heady aromas of a new age incense shop. The palate had rich sweetness – Turkish Delight, pain au raisin, Dundee marmalade, Madeira cake and candied rose petals; a lick of spicy heat teased the finish. The reduced nose suggested strawberry jam on toast, creamed coconut and mille feuille, with hints of cinnamon, clove and muscle rub. The palate was dark and delightful – dark chocolate peppermints, blackcurrant jam, treacle, coke float and Christmas pudding. After 12 years in ex-bourbon wood we transferred this into an American oak PX hogshead.