Description
Inhale as golden syrup and foam banana candies are stirred into dill pickle liquor. The palate was full of strawberry, peach and toasted brioche. Water offered orange blossom, honey, mulled apple juice and sticky vanilla pudding on the nose, while the palate was an orange and rosewater sponge cake decorated with Szechuan peppercorns and hazelnuts. After 11 years in an ex-bourbon hogshead, we transferred this to a first fill heavy toast, medium char hogshead for the remainder of its maturation.