Tasting Notes
Fresh figs, cut straight from the tree, were sliced and dunked in a thick vanilla ice cream. This evolved into an affogato; coffee emerging from the glass with time, as did charred white toast, pain au raisin and almond butter. The unreduced palate brought pastries dipped in port, dark chocolate and a buttery caramel and honeycomb sauce. With water, the nose deepened to offer treacle, beeswax and plums poached in rum. Toasted walnuts served on a teak plank followed. The dram's sweetness prevailed, no matter how much water was added, bringing aged tobacco, crushed peanuts, fudge, and plum and grape skins. A lavender farewell leaves you breathless. This was finished in a first fill Spanish oak oloroso hogshead following 12 years in a bourbon hogshead.