Description
We opened with eau de madeira cake, plus a splash of sweet red wine, chocolate chips and raisin purée on the nose. The Panel particularly enjoyed the palate's transition in flavour and texture: dry, then spiced scones, followed by sweet biscuits and rye bread drizzled with buckwheat honey. Water gave us blueberry taffy, followed by further scents including vanilla white chocolate, rose jam and lime. The palate finished with the same flavour and textural shifts, with an enduring vanilla and plum custard. After 10 years in an ex-bourbon barrel, we transferred this to a first fill American oak PX hogshead for the remainder of its maturation.