Description
A surprisingly herbal note greeted the panel with descriptors like feverfew tea, ginseng coffee next to mixed herb salsa verde and pink peppercorn sauce. Seamlessly followed by the palate, earthy and vegetal with hints of a gingerbread, cinnamon and clove dusted apple pie but also bramble and vanilla jam. Water added a herbal crust on a tuna steak and sweet, brown sugar barbequed meatballs, while to taste the sweetness really came to the fore with sticky toffee pudding and dark chocolate sponge cake accompanied by a glass of cherry cola. Following 12 years in an ex-bourbon barrel, we transferred this whisky into a second fill toasted French oak barrique that was previously used to mature whisky 121.98.