Tasting Notes
After nine years in ex-bourbon wood we transferred this into a first-fill American oak PX hogshead. The nose offered toffee, pastel de nata and gingerbread, maple syruped bacon, pipe dottles and leather boots dancing on a wooden floor. The palate combined maple candies, syrupy pancakes and orange marmalade on toast with sherry-soaked raisins and dates in a fruit cake; chilli flakes and dark chocolate to finish. The reduced nose encountered blackcurrant leaves and cherry blossom, crystallised oranges dipped in chocolate, Norwegian salt liquorice and dark sherry spilled on wood. The palate now offered bacon rolls, black bun and desiccated coconut, with pickled ginger on the finish.