Tasting Notes
At first, we were in an orchard by a sawmill, seduced by the interplay of scents from lemon, honey, sultanas, still warm freshly baked apple turnover with crème patisserie served on an oak table dominated by a bouquet of blossoming gorse. On the palate, it was all about enjoying the moment: an autumn afternoon tea with salted butter toffee sauce poured on a slice of vanilla flan tart, candied chestnuts, chilli chocolate with exotic fruits and a delicately spiced batch of stewed apples with a drizzle of maple syrup. With a splash of water and the nose revealed amaretti biscuits, bergamot, and a damp forest floor, a hipflask with a plum eau-de-vie, a sprig of peppermint, gingerbread and a slice of tiramisu. Diluted, palate offered an assortment of mendiants chocolates (covered in almonds, walnuts and raisins) with toffee, candied ginger and a bit of pine resin preserved in a leather tobacco pouch. A nice afternoon feast indeed! After 11 years spent in an ex-bourbon cask, this whisky was transferred into a fresh Rye whiskey cask for the remainder of its maturation.