A complex and rather robust neat nose brought aromas of pineapple chunks in a rum and demerara sugar dressing and the earthy sweetness of honey-roasted root vegetables. On the palate we found sweet brown sugar banana bread, treacle tart and that Scottish delicacy called a fly cemetery. After reduction the first whiff was of funky Jamaican rum, with that typical scent of gasoline and burnt sugar fields before aromas of toffee, caramel and roasted hazelnuts covered in chocolate appeared. To taste, we enjoyed a Moroccan blood orange salad with black olives. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill French oak barrique that had previously matured Jamaican rum.