Whisky in a rum glass

Aromas reminiscent of rum combined cinnamon, nutmeg and nut oils with grass, straw and black cherries on a bed of coriander seeds and seasoned oak. On the tongue came an initial sugary hit of toffee apples, custard and butterscotch followed by ginger and the earthy herbal notes of rhum agricole. Water brought a more confected sweetness as marshmallows, lemon meringue and caramel wafers coated fruit loaf and pipe tobacco. Then sticky molasses coated the mouth with coconut oil and peanut butter dotted with cocoa nibs, apricot jam and coffee beans. After spending 11 years in an ex-bourbon hogshead this was transferred to a 2nd fill toasted hogshead for the remainder of its maturation.