Tasting Notes
The Panellists baked a buttered pineapple in an oak-fired pizza oven in the middle of a grassy meadow. On the palate, we found madeira cake being soaked in simple syrup, topped with a dollop of frozen peach daiquiri and chili-infused salted caramel sauce. With water, the nose and palate of the dram offered a bowl of muesli by the seaside, decorated with stone fruits, custard and the zest of a grapefruit, delivering a creamy mouthfeel. After 12 years in an ex-bourbon hogshead, we transferred this to a shaved, toasted and re-charred second fill barrique for the remainder of its maturation.