Limited to 1 bottle per member
Refined aromas gathered heather, orange blossom and croissants around burning gorse, bacon-flavoured crisps and salted ham served with horseradish sauce. Sweet meaty flavours continued on the palate but now with barbeque notes and soot covering honey-roasted parsnips, meringue and toasted pine nuts. Water made the aromas sweeter and more medicinal, with antiseptic notes and red shoelace sweets. Finally, singed cashews arrived on burnt toast topped with cumin before hints of the grill tray rounded out the finish. Seven years in an ex-bourbon barrel before being transferred to a refill Trinidad rum barrel.