Limited to 1 per member
We opened a bag of raisins, dipped figs in malt vinegar and made soft nougat with dark chocolate, hazelnut and almonds topped with chocolate flavoured sprinkles. On the palate the chocolatey flavour was further endorsed, but in addition we detected a spicy sweet and sour plum sauce. Water added pleasant meaty aromas of preparing jerk lamb and Peking duck in a honey and five-spice glaze. On the palate, a sweet and sticky char sui pork belly and a fruity lamb tagine while one panellist made creamy millet porridge with red wine roasted rhubarb. After twelve years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill Spanish oak Oloroso hogshead.