The initial aroma of glue, nail polish and varnished wood soon turned into a rich sweetness of bramble jam, golden syrup and spiced vanilla custard. The taste neat had the sticky sweetness of black treacle and a dark chocolate marzipan bar with ginger. Water added a yummy rummy Jamaica cake as well as Grand Marnier deep-fried banana fritters and on the palate, we now smoked a sweet cigar from Trinidad; dark honey caramel sweetness, earth, coffee and delicate hints of vanilla-chestnut jam and caramelised fig syrup. After sixteen years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill PX Sherry hogshead.
Cask: First-fill Pero Ximenez hogshead Age: 18 years Date distilled: June 2002 Alcohol: 55.7% USA allocation: 78 bottles