Tasting Notes
An inviting aroma of blood orange and dark chocolate madeleines, and hot chocolate with marshmallows – along with delicious crispy bacon and a whiff of salty sea air – tantalised the Panel. This was the first flavour we discovered: salted crisps, plus salty and sweet liquorice, as well as a salted caramel cheesecake. With time we had a black coffee and freshly baked mixed fruit and nut scones. After reduction, the coffee was more like a strong Turkish mocha served with toasted hazelnut marzipan on the nose. The palate was a seriously dark chocolate crème brûlée with a finish that reminded us of roasted salted pistachio kernels. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.
