Tasting Notes
A warm and rather embracing aroma incorporated malt loaf, runny honey, sandalwood and a bold, up-front spiciness. We also detected other subtle aromas of talcum powder, cinnamon pastries, canvas and polished shoe leather. Reduction brought chocolate orange, granola with honey, spiced fruit teas and toasted fennel seed. The palate was initially full of spicy vanillin and oak lactones, but also treacle sponge cake, gingerbread and baked apples with cloves. It was full-on spicy and darkly fruity. Water brought more tertiary notes of walnut oil, allspice, butterscotch laced with chilli, and hessian. This was matured in a bourbon hogshead for seven years before being transferred to a second fill STR barrique.