Tasting Notes
We entered a flower shop where plenty of bouquets for that day's weddings were being prepared before we had, in the back room, a scoop of buttermilk, brown sugar and rye bread ice cream. On the palate, we certainly climbed the Scoville scale with a sweet chestnut puree and plenty, and we mean plenty, of spice. Following that surprise we added water, and the gentle scent of sweet cicely surrounded us as we foraged for boysenberries. To taste, the spiciness remained but it was now a lot more manageable, as we had toast served with strawberry, cooling long pepper and zingy lime jam. Following seven years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.
