For no apparent reason the colour red came to mind for a couple of Panel members. Descriptors such as glazed strawberry tarts, red berry compote and a steaming mug of rooibos tea were mentioned. On the palate neat, we found a sticky fig relish made by soaking plump figs in spiced vinegar before gently cooking them with rich, dark sugar. After reduction the scent of cherries simmering in red wine as well as making candied ginger filled the air. To taste, the sumptuous sweetness of a redcurrant jam tart with an almond crust surprised us all; simply sublime! Following nine years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.