Fascinating, one Panellist called it, with the scent of stem ginger, clove syrup and a hint of tar, as well as that note of petrol found in aged riesling wines. On the palate, a Jamaican Easter bun with the list of spices seemingly endless, but still a lovely dark sweetness from honey and molasses. Adding water and the aroma turned even rummier, with wine gums, fruit pastilles, honey, vanilla and hints of spiced oak. To taste, we found a mixture of mulling spices and ginger with plenty of sugar, gentle tannins and a perfect piña colada. Following 10 years in an ex-bourbon hogshead, we transferred this whisky into a first fill French oak barrique that had previously matured Jamaican rum.