The height of Scottish summer

We detected plenty of sweet notes, toffee, caramel, molasses, toasted almonds and rum-soaked raisins that were drying on a well-used oak whisky barrel stave. The taste transported us into the height of summer as we drank red wine from Sicily called Nero d’Avola, with those typical notes of cherries, vanilla and spices. After reduction the smell of serrano ham, lemon and green olive meatballs in a tomato and sherry sauce made us all feel very hungry. On the palate it was now lighter and very elegant, like a well-matured orange wine. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.