Tasting Notes
On the neat nose we found ginger snaps and chocolate cinnamon balls next to Sumatra coffee beans with that typical earthy aroma often described as humus. On the palate we all sipped a rum and raisin espresso martini – Jamaican rum, PX sherry, coffee liqueur and freshly made hot espresso. After reduction, the scent of butterscotch, fig rolls and clafoutis appeared alongside a full-bodied Barolo wine with those distinct flavours of sweet black cherries, herbs and leather. To taste, we tucked into tonka bean ice cream, with a long finish of honey and cinnamon cashew nuts. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.
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