Tasting Notes
The exuberant aroma ranged from yeast extract on burnt toast and spicy gingerbread cookies to a full-bodied shiraz and, finally, beef jerky. On the palate, a Hungarian wild boar goulash with port came accompanied by carrots, cranberries, Szechuan pepper and full-fat sour cream. After the addition of water, the nose had noticeably mellowed, and we got brown sugar and mustard-glazed ham as well as grilled venison backstrap with a cherry-bourbon sauce. To taste, we had the side dish in the form of cinnamon and honey-glazed sweet potatoes. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.