A deep amber banner floated over a varnished oak table. On the air, Black Forest gateau with dark chocolate from faraway lands, dark fruit coulis and Marsala wine. The revellers feasted on cinnamon buns, Danish pastries, cherries and well-spiced chocolate, dates and just a pinch of black pepper on pata negra with a sweet sherry to wash it all down. Cooling off with a bit of water, everything was scented with beautifully fragrant oak, cherry yogurt, fig and raisin rolls with strawberry coulis and woodland soil. To close this decadent feast, guests were offered coffee as well as assorted digestifs: sauternes, sherry and brandy matched with a selection of dried fruit chocolates. A gallant affair! After 21 years in a bourbon hogshead we transferred this whisky to a 1st fill Spanish oak PX hogshead for the remainder of its maturation.
Cask: First-fill Spanish oak Pedro Ximenez hogshead Age: 23 years Date distilled: February 1997 Alcohol: 58.2% USA allocation: 96 bottles