Tasting Notes
On first nosing cherry berries, gummy bears, strawberries and apricots leapt to the forefront – a true tutti frutti welcome. This juicy introduction gave way to layers of wedding cake, delicate cherry blossom, sun-drenched orange groves and the gentle perfume of lavender fields. The palate introduced drier fruit characteristics, with the influence of oak becoming more apparent: notes of orange peel, dates, champagne truffles, burnt brown sugar, bourbon biscuits and a warming mix of charred cinnamon and nutmeg, all wrapped in dusty woodiness. With a wee splash of water the Panel uncovered jellied fruits, spicy peach iced tea, hints of rolling tobacco, cracked nut shells and a floral kick reminiscent of vermouth. After eight years in an ex-bourbon hogshead, this whisky was transferred to a second fill American oak PX hogshead for the remainder of its maturation.