Tasting Notes
An interesting nose – eucalyptus honey, flapjacks, syrup sponge, Madeira wine, truffle oil mixed with balsamic and shoe polish in a tin. The palate combines raisiny sweetness (cane syrup, Eccles cakes, fruit cake, malt extract, biscotti dipped in vin santo) with wood characters (touch of tannic oak, pine resin, peach stones, exotic hardwoods). Water exposes medicinal aspects on the nose – clove, menthol and opening an old wooden medicine chest. The palate turns more tingly – leather and hessian, Bovril, black pepper and Green Chartreuse. The whisky spent 17 years in ex-bourbon wood, before being moved to a first-fill re-charred barrique, creating this wonderfully relaxing digestif.
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