Tasting Notes
Lightly burnt toast, cooled and loaded with salted English butter: the nose took us to the breakfast table initially, then to dessert, as panna cotta, flambéed bananas and vanilla emerged. The palate was full of strawberry bubble gum and fudge, laced with anise, cinnamon and soft brown sugar. Water brought a damp limestone pavement, lichen and banana to the nose, along with hay bales being soaked in an autumnal downpour. The palate now focused on focaccia, rubbed with cinnamon, elderflower, tangerine and wild fennel. After seven years in an ex-bourbon hogshead, we transferred this to a second fill toasted hogshead for the remainder of its maturation.
