Tasting Notes
A complex amalgamation of pavlova, cherry sorbet and cocktail bitters merged with orange liqueur, dandelion and burdock, plus maple syrup on roasted chestnuts and a sprinkle of salt. The palate was heavy and rich, as sticky toffee pudding, rum and raisin ice cream and dried fruits mixed with hazelnut and walnut oil. Water unveiled more floral and spicy aromas as lavender and dried flowers introduced whipped cream on toasted coconut before cinnamon, nutmeg and dark chocolate arrived. Now sweet madeira wine combined with marmalade, caramel wafers and chocolate brownies on the long finish. After 11 years in a bourbon hogshead, this was transferred to an American oak Pedro Ximénez hogshead.