Tasting Notes
The nose suggested sweet treats – toffee apple, dried fruits, sweet sherry, bourbon, pumpkin pie and bramble jelly; plus hints of menthol, leather and spiced nuts. Our palates enjoyed golden syrup, fruit cake, rhubarb rock, ripe figs, root beer and vanilla, with a drying finish of cask char, potpourri, perfumed wood and pecans. In reduction, the nose delivered polished wood, candied orange peel, mirabelle schnapps and dark Danish liqueur chocolates with marzipan and plum. The palate now offered chocolate raisins, amarena cherries and sherry trifle, with tobacco and coconut on the finish. After maturing for 11 years in ex-bourbon wood, this was then transferred to a first fill PX barrique.