Description
The aroma conjured up memories from a well-known American sitcom where a Thanksgiving beef trifle (half a British trifle and half a shepherd’s pie) was prepared. On the palate it turned out to be more like an American favourite, key lime pie. Following dilution, we stepped into a humidor to eat spatchcock poussins with orange, sage and ginger. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One was transferred at 10 years old to a first-fill Spanish oak oloroso hogshead, while the other was transferred at 13 years old to a new American oak hogshead with a heavy toast and a medium char. The casks were then married together before bottling.