Tasting Notes
An inviting aroma of figs drizzled with honey and buttery toffee was followed by rum and raisin ice cream with florentines. To taste, we found caramel and vanilla panna cotta sprinkled with roasted hazelnuts and served with a ‘Black Forest coffee’ – cherry and chocolate liqueur, coffee, whipped cream and green crème de menthe. Following reduction, sticky toffee popcorn, treacle and maple syrup with aromatic eastern spices danced in the background. There was now a drier mouthfeel, with sweet and spicy notes of traditional mince pies made using shortcrust pastry. Following five years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.
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