Tasting Notes
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The scent of toasted rye bread, marinated figs and serrano ham next to melon balls in port wine greeted the Panel. Sweet and silky on the palate neat, like a handful of sun-dried raisins, poached pears in spiced red wine and a moist ginger sponge cake. Water added cherry liqueur dark chocolates and roasted pistachio and chocolate covered Turkish delight. To drink we had a classic bramble cocktail, bursting with berry flavours, a dash of spiced crème de mure and a subtle citrus twist. After 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill shaved, toasted and re-charred seasoned PX sherry barrique.