Tasting Notes
Plenty of aromas left us somewhat confused as they ranged from beeswax and vanilla pods to monstera fruits and mango coulis, then finally medicinal ointments and muscle rub. On the palate we drank the remaining milk out of a cereal bowl having already enjoyed all the honey nut chocolate clusters – so good and tasty. After reduction, we found ourselves dipping beeswax candles in a foundry before a delightfully bewildering smorgasbord of banana bread, sautéed sweet mushrooms and miso soup. Following nine years in an ex-bourbon hogshead, we transferred this whisky into a first fill custom toasted American (70 per cent) and European (30 per cent) oak hogshead.
