Tasting Notes
We imagined dicing fresh green apples on a bamboo chopping board in a wood-carving workshop with the aromas of pine sap, sawdust and wood glue filling the air. On the palate, plenty of vanilla and brown sugar to start before a little dry menthol bitterness appeared and, in the finish, cracked black pepper. Diluted, we discovered an exotic fragrant wood scent alongside oil paints and wax crayons before we enjoyed a slice of walnut loaf with hazelnut chocolate spread and a glass of amaro Italian herbal liqueur. Following 14 months in a new oak charred barrel, this whisky was transferred into a first fill ex-bourbon barrel.