Tasting Notes
The Panel found themselves in an old Islay library humidor, surrounded by centuries-old vellum manuscripts and the aroma of well-fired apricot danishes. Nearby beeswax candles illuminated those dusty shelves as we percolated the perfect iced coffee. An intense storm raged outside as we tasted: a petrolic tropical blast, smoky custard pannacotta and overaged dessert wine with cinnamon heat. Water calmed the tempest, transforming the scene into a Spanish rum still house where buttery plum crumble cooled beside vanilla fudge. We all agreed the finish was like settling into a leather armchair with tropical fruit tea loaf, black tea steaming, and a cigar box opened beside some apple shisha tobacco. After 18 years in an ex-bourbon hogshead, we transferred this into a first fill American oak oloroso hogshead.
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