“What a fabulous nose”, with aromas of roasted chestnuts, beeswax, saffron and marzipan combined with a fruit layer of raspberries soaked in orange liqueur and then coated in rich, dark chocolate – delicious! On the palate like a “baker’s arsenal”; plenty of dark spices, brown sugar, walnuts and a hint of incense smoke. After reduction we found the scent from a warming winter-spiced blueberry pie with a cardamom crust alongside jam roly-poly and walnut bread. To taste, pumpkin and sage beurre noisette cookies as well as prunes soaked in armagnac. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.