Tasting Notes
The nose gave us sherry trifle and armagnac-soaked prunes, apple tart, apricot jam and muscovado, with hints of curry spice. The palate started with marzipan, dates, figs in syrup and coconut cakes – then dried the mouth, with halva, black pepper, red chilli, pickled ginger and Turkish coffee. Adding water brought out floral notes (honeysuckle, rose) and exotic fruits (pineapple, papaya, dragon fruit) on the nose. The palate offered toffee apples, rum and raisin and chocolate-dipped cherries, with a finish of toasted oak, pipe tobacco and cigar ash. After 11 years in ex-bourbon wood, this was transferred into a first fill Spanish oak oloroso hogshead.