Dark aromas came to mind; black cherries, brown sugar banana bread, chestnut honey and baked spiced red wine plums. Sweet and rich on the palate, funky spiced rum, possibly in the original Australian ‘salty dog’ cocktail. Diluted, we were on the beach, opening a leather satchel full to the brim with ripe red cherries. To taste, there was the sweet, spicy, earthy and perfumed flavour of rich vanilla – the ripe cherries were now spiced with a pinch of clove. After 13 years in an ex-bourbon hogshead, we transferred this whisky into a first-fill PX hogshead.
Cask: First-fill Pedro Ximenez hogshead Age: 15 years Date distilled: November 2002 Alcohol: 59.0% USA allocation: 60 bottles