Description
Rich aromas of dark chocolate truffles, cinder toffee, brandy snaps, and bagels with salted butter and damson, orange and cinnamon jam greeted the Panel. On the palate, we discovered blackcurrant jelly on pumpernickel rye bread and spicy set honey on a slice of fig and walnut malt loaf. After dilution we made brownies – rich and chewy around the edges, with a soft and gooey middle, plus pockets of sweet raspberry jam and a burst of fresh berries. To drink we enjoyed a hot chocolate with marshmallows and cream. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.