Description
The subtle scent of a nutty sponge cake moistened in a light lemony syrup, topped with pastry cream, walnuts and cinnamon combined with a glass of orange muscat, wafted through the air to mesmerising effect. The taste was that of a Waldorf salad made with rocket for a peppery bite and topped with toasted walnuts and juicy grapes enveloped in a creamy lemony dressing. Following reduction, we found Christmas spices, stem ginger, walnut cake and a sweet espresso on the nose. On the palate, marzipan and apple tart with caramel sauce. Following 27 years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.