Tasting Notes
Big and bold aromas of charred ribs, honey-glazed ham, sticky soy sauce, whole Madagascar cloves and allspice Jamaican pepper made us all eager to give it a try. We were met by a real explosion of spice, with cheroots by a kerosene stove or barley sugar floating in wasabi-drenched soy sauce – and it went on and on and on. After reduction we prepared meatballs in ragu with plenty of Dijon mustard, smoky paprika and black pepper. On the palate things turned rich, full-bodied and creamy, revealing burnt caramelised sugar on a crème brûlée, or spicy chocolate after a stir fry and, in the finish, a shot of hot sake. Following three years in an ex-bourbon hogshead, we transferred this whisky into a second fill heavy toast medium char hogshead.