Rich and warming aromas greeted us with spicy hot cross buns and cinnamon butter melting on toasted malt loaf. Herbal notes merged with mature oak whilst the palate carried a wakeup call from chillies and chocolate. The warmth softened to a tingle as amontillado sherry brought walnuts with an oily texture and marmalade for a fruity tang. Water summoned memories of herbal tea and busy bees collecting nectar from apple blossom to make sticky honey. Then lemon and fruit jelly sweets merged with red liquorice to give confected notes that regained some spice from black pepper. Finally, oily and viscous textures remained in a finish that embraced roasted chestnuts and toasted rye bread.
Cask: First-fill barrel Age: 16 years Date distilled: December 2002 Alcohol: 58.5% USA allocation: 90 bottles