Tasting Notes
On the neat nose the Panellists found aromas of thick toffee with cracked black pepper and pineapple flambéed in rum, as well as cayenne and dry chilli flakes. To taste, crispy hash browns with brown sauce were served with pan-fried tomatoes and sautéed mushroom on toast. After reduction we had a bowl of natural Greek yoghurt with mixed fresh berries and dark chocolate-chunk oatmeal cookies with a touch of cinnamon and molasses. On the palate, this was like a dark, almost burned crust on our sourdough bread, served with fresh herb butter. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.
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