Tasting Notes
The initial nose was a waft of cinnamon sweeties, gingerbread, digestive biscuits, flaked almonds and oily sheep wool. We also found wee touches of graphite oil and bouillon stock. Water brought us demerara sugar, vanilla fudge, treacle, melon liqueur and lemon cordial with a nourishing savoury note of freshly baked brown bread. The palate was wonderfully leathery and full of cupboard spices, pink peppercorns, a prickly of hot paprika and things like sooty coal scuttles and vanilla biscuits. With water we got tamarind, rose syrup, camphor, grassy olive oil, buttered toast, cherry cough sweets and sandalwood. Matured in a bourbon hogshead for four years before being transferred to a second fill charred red wine barrique.
