Tasting Panel Notes

First nosing suggested a rich and aromatically detailed dram, with polished mahogany, rapeseed oil, manilla envelopes and hazelnut skins, plus a touch of rye spice and fresh dill. Water brought out toasted coconut, strawberry jam sponge and rosewater. The neat palate opened with sugar puff sweetness, runny honey, maple syrup, rum and raisin fudge, and lovely, earthy bodega funk with a hint of dried marjoram. Reduction made it richer and thicker in texture, with a burst of fruit liqueurs, melon, strawberry wine, caffè latte, a tingle of red chilli and loads of spiced vanilla custard. The starting point for this small batch was two bourbon barrels of single malt Scotch whisky. They were each transferred to new casks at nine years old. One cask was a first fill American oak PX hogshead, while the other was a first fill Spanish oak oloroso hogshead. The casks were then married together before bottling.