Tasting Notes
Aromas of smoked mint, menthol and camphor balm and dry-roasted peanuts were initially recorded by the Panel, ahead of frying pancetta, leaf mulch and hardwood resins, with a wee touch of floral honey and rosewater. Some reduction brought out simmering woody spices, hot cross buns, vanilla latte and freeze-dried strawberries. When neat, the palate was sooty up front, with lemon cough drops, spiced dark teas and bitter shilling ales, all washed down with a glug of creamy custard. With water we found blackcurrant jam, plum liqueur, booze-soaked cherries and hints of pickled walnuts and tea cake. This matured for nine years in a bourbon hogshead before being transferred to a first fill American oak PX hogshead.