Full Scottish desayuno

The sweet-scented nose delivered figs, dates, sultanas and chocolate raisins, toffee fudge ice cream, maple syrup and coffee liqueur. The palate was a rather delicious melange of pastel de nata, jam sponge and fig rolls, with spicy hits of sugar-coated fennel seeds, crystallised ginger and nutmeg. The reduced nose suggested breakfast – honey and marmalade, orange juice and sugary espresso dregs. The palate, even tastier than before, gave us treacle scones and iced gingerbread, brown sugar and stewed plums, with gentle spices warming the finish – cardamom, aniseed, black pepper, cinnamon and clove. After eight years in ex-bourbon wood, we transferred this whisky into a first fill ex-bodega PX barrique.