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An inviting bouquet of aromas greeted the Panel; Earl Grey tea, fig rolls, raisins and dates as well as sweet walnut wine, three fruit marmalade and cocoa powder. On the palate a little luxurious; pan-seared foie gras on toasted brioche with mildly nutty mache and creamy white wine puree. With a drop of water, sweet earthy notes emerged - bubbling brown sugar and flavours from Jamaica (coffee and rum) as we kept indulging ourselves in a sweet moment eating dark chocolates with creamy soft ginger-flavoured filling – one of life’s simple pleasures. After five years in an ex-bourbon hogshead we transferred this whisky into a first fill French oak barrique.