Smoked sweet paprika

We were greeted by the zesty, fruity note of burnt oranges followed by marzipan, brown sugar garibaldi biscuits, thick set honey and a warm golden syrup cake. On the palate, the fruity liveliness of a cask-matured pear schnapps tickled our tastebuds, while in the finish we found hints of aniseed, lemon zest and ashy smoke. Water added a fresh mineralic scent as well as a spicy dimension via smoke-dried chilli peppers. The taste was that of mushrooms in garlic butter accompanied by a glass of Ribera del Duero Spanish wine. Following seven years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.