Tasting Notes
We found ourselves on a beautiful Indian summer’s autumn day wandering through a forest, with the coloured leaves gliding through the air as we stopped to forage for some blackthorn berries. The mouthfeel was fruity and syrupy: tinned peaches, apricot iced tea and pickled ginger made with apple cider vinegar and coconut sugar. After reduction, we reached a waterfall on this warm autumn day, sat down, opened a flask of rooibos tea and unwrapped chewy coconut granola bars. In the finish, we found yoghurt-covered diced pineapple. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill Australian Muscat Barrique.