Tasting Notes
Orange oil, brazil nuts and apricots mixed with light machine oil and old fashioned cocktails while nougat, toasted pine nuts and walnut oil merged with quince jelly. The palate was juicy and sweet, with clementines, marmalade and citrus oils combining with baklava, caramel wafers and red liquorice. Water unveiled cereal notes, roasted chestnuts and marshmallows before deeper flavours of burnt blackberry crumble, star anise and tobacco complemented linseed and menthol. Now, porridge was served with honey and orange liqueur before herbal flavours of tarragon, mint and fennel blended into earl grey tea and orange bitters on the finish. After 12 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.