An amazing aroma of golden syrup, toffee apples, marzipan cake with pears poached in red wine and an espresso with a shot of cognac awaited us before we enjoyed a fillet of venison in a crisp bread crust on a porcini cream sauce with cranberries. Water released cask char and melted butter before the scent of camphor, coconut and chocolate combined with a fruity earthiness took centre stage. The taste was that of macerated strawberries with balsamic and black pepper and a cocoa flavour that is often found right at the beginning of smoking a good cigar. After nine years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill American oak PX Sherry hogshead.
Cask: First-fill American oak Pedro Ximenez hogshead Age: 11 years Date distilled: February 2010 Alcohol: 57.4% USA allocation: 126 bottles