Tasting Notes
Aromas came at us thick and fast as spicy marmalade, hard toffee and strawberries in brown sugar ricocheted off a wax-polished mahogany table and into a glass of spiced rum and cola. The rum then rolled with raisins into ice cream on the palate, rebounding off orange curd and salted honeycomb before bashing into crystalised ginger that fortunately was protected by a vest of dark chocolate. Water came bearing peace offerings of flowers and incense sticks, with figs, dates and tart cherries in singed fruit loaf. Rum was still hanging about, now joined by cherries in brandy and clove shrapnel embedded in fresh oranges. After 11 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.
