Tasting Notes
We found ourselves walking through a market in Madagascar where the scent of spices such as saffron, cumin, nutmeg and wild red pepper permeated the air at the same time as warm, smooth notes of vanilla. To taste, we recollected flavours ranging from marzipan, walnuts and sultanas to dried figs and dates, ginger and cinnamon. After reduction we baked a tea cake, almond croissants and apricot tarts, while on the palate were initially creamy, sweet Turkish delight and puff pastries. In the finish arrived a pleasant dish of chilli powder and cumin-spiced crispy roasted chickpeas. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill ex-bodega PX barrique.
