A fine floral bouquet emanated from the glass and filled the air with lavender, rose tea and pot pourri with the freshness of eucalyptus leaves. Floral developed into herbal with the appearance of fresh tarragon, rosemary and thyme. The texture was thick and mouth coating like duck in plum sauce with a fresh wine note of vintage German Riesling. It finished rich and spicy with bread and butter pudding, toasted malt loaf and garam masala. After spending 12 years in an ex-bourbon hogshead it was transferred to a virgin oak hogshead for the remainder of its maturation.
Drinking tip: Try with food as an alternative to a glass of wine.
Colour: Antique gold Cask: New oak hogshead, heavy toast/medium char Age: 13 years Date distilled: November 2003 Alcohol: 56.0% USA allocation: 90 bottles