Tasting Notes
The nose started with Danish butter cookies, crème brûlée, banana split and ice cream with toffee sauce, before veering to ginger biscuits, Christmas incense and new oak furniture. The palate had enough sweetness (salted caramel, dark chocolate, toffee nut brittle) to balance the drier, spicy, woody notes of cinnamon-dusted walnuts, toasted oak and roasted chestnuts. The reduced nose included sugared almonds, rice pudding with demerara, mulled wine and freshly cut Christmas trees altogether quite seasonal! The palate was sweet, spicy and cockle-warming, with crystallised ginger and dark chocolate with chilli. After five years in ex-bourbon wood, this was then transferred into a second fill oloroso hoggie.