Tasting Notes
On the nose, a supremely rich runny honey glazed a plate of refried beans topped with decadent vanilla ice cream, puréed raisins and dates, served on an old mahogany desk nourished with olive oil. A full transfer to the palate ensued, with rapeseed oil-soaked raisins, vanilla pods, melting fudge and milk chocolate. Cracked black peppercorns and pecorino cheese now garnished the dates. With water, rye crackers were served with black tea and a spoon of treacle, cherry cola, golden syrup and evaporated milk. As expected the palate was once again given a treat, as teriyaki sauce met plums and whipped cream. After 11 years in a bourbon hogshead, this was transferred to a first fill American oak PX hogshead.