Yellow bellies and gingernuts

The nose had toffee, chocolate and marzipan sweetness, along with fragrances of toasted nuts, rosemary, pine resin and rolling tobacco. Sweetness ruled the palate as we found marmalade-glazed Dundee cake, raspberry and coconut chocolate bars, vanilla ice cream and brown sugar. Gingernut biscuits and chilli provided warming counterpoints. The reduced nose delivered zestier elements of oranges, damsons, red apple slices and yellow belly jelly snakes. That continued on the palate, with tinned mandarins, granny smiths, gooseberry and cranberry, as well as orange blossom honey, hibiscus flowers in syrup and honeycomb chocolate bars. Following 12 years in ex-bourbon wood, we transferred this whisky into this first fill American oak STR barrique.