Tasting Notes
The colour was mesmerising, like a sunset in Sanlúcar de Barrameda on the “Coast of Light”. The smell entranced us with its mind-blowing complexity, evoking a mild light-bodied cigar, maple cinnamon-roasted hazelnuts and oregano essential oil. The same complexity appeared on the palate, with pineapple flambéed in Latin American rum, oven-roasted chestnuts with nutmeg-spiced melted butter and maple cinnamon strawberry jam, plus some cracked black pepper in the finish. Add a drop of water, if you wish, to find Mediterranean spices alongside pine resin and a touch of lemon zest. The taste was of a wood-fired wild mushroom pizza with oregano, basil and thyme. Following 10 years in an ex-bourbon barrel, we transferred this whisky into a first fill American oak PX hogshead.
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