Tasting Notes
The Panelists found themselves eating a custard tart, with a drizzle of balsamic glaze and condensed milk, topped with pencil shavings and orange peel. The palate was much like the nose, but with a crumbling of crispy bacon bits and a glass of eggnog stirred with a stick of liquorice. A drop or three of water opened up the nose to hot buttered croissants, sprinkled with toasted almonds, icing sugar and acorns, while the palate was buttery, with juicy dark berries and clotted cream. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill HTMC hogshead for the remainder of its maturation.