Tasting Notes
Open a box of whisky-infused bonbons and smell it! While doing that, get a box of raisins and chew on them while smelling a good Cuban cigar. This sounds a bit quirky? The BeNeLux panel experienced just this while tasting this whisky. Spicy ‘peperkoek’, buttery caramel oozing out of a lava cake, and toasted almonds on the palate. Spices, a bit of red pepper, together with dried fruits, a tiny bit of hot wood shavings, and leather complete this luscious dram. Adding water brings out the fruitiness. Orange marmalade biscuits, ginger, and cherries suddenly find their way to our senses and bring back memories of Christmas and eating cherry liqueur pralines. Water also brings out vanilla and creaminess, like forest fruit ice cream on a hot day. The taste lingers on with a bit of ginger-like spiciness, inviting you to have another cigar… ehm… sip. After nine years in an ex-bourbon barrel, this was transferred to a heavily toasted first-fill barrel.