Cherry wood chips soaked in brandy joined orange massage oil and sour cherries as red liquorice wrapped around hard toffee on a workbench. Warm spice tingled on the tongue before revealing orange chocolate, bergamot and pinot noir wine. Oranges and cloves then combined with toasted walnuts and a drizzle of balsamic vinegar. Dilution with water highlighted a toffee sweetness that underpinned plum and fig compote. Herbaceous characters then blended with dry vermouth and slightly medicinal notes before cherry and chocolate cake prevailed onto a finish bound by rhubarb crumble and red wine. After spending 12 years in an ex-bourbon hogshead this was transferred to a first fill charred red wine barrique for the remainder of its maturation.
Cask: First-fill charred red wine barrique Age: 16 years Date distilled: November 2004 Alcohol: 57.7% USA allocation: 72 bottles