Tasting Notes
From the bridge of a coal-fired tugboat, we followed the perfume of freshly pressed apple juice to the shore, finding cider, fried doughnuts and a fruit salad. The palate was a tiramisu loaded with nutmeg, spiced plum preserve, pink peppercorns and ancho chilli jam. Water gave the nose a honey mustard dressing, with barbecued lobster tails and brioche buns filled with smoked beef, apricot chutney and dill. The texture was chewy, the finish delivering lemon curd, meringue, sweet wine and smoked key lime pie. After 12 years in an ex-bourbon hogshead, we transferred this to a first fill PX-seasoned barrique for the remainder of its maturation.
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