Tasting Notes
The neat nose was wonderfully expressive, with vivid notes of caramel sauce, vanilla latte, crème brûlée, custard made with aged dessert wines and fructose corn syrup. With water we got wafer biscuits, heather flowers, shortbread, freshly made vanilla tablet, marzipan and caramel sauce, plus a delicate note of eucalyptus in the background. The palate showed an initial prickle of oak dust and pencil shavings, then graphite oils, desiccated coconut, custard pie, dried flowers, potpourri and citrus curds. With water we noted stem ginger, nutmeg, sweet vanilla cream soda, lanolin and many subtle notes of beers and fresh breads. Matured for eight years in a bourbon hogshead before being transferred to a first fill toasted high-lactone American oak barrique.