We were baking but instead of butter, we were using nut oils to make rye hazelnut chocolate chunk cookies and a pear, blackberry and coconut cake. On the palate neat plenty of dry spiciness as we chewed on water crackers served with spiced cranberry chutney using pumpkin pie spice, black pepper and a dash of hot pepper sauce. Takes water very well and as we poured ourselves a pint of smoked heather infused rich dark ale with sweeter flavours of cinnamon swirls, burnt raisin scones and dark chocolate quinoa crisps. After twelve years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill PX sherry hogshead.
Cask: Second-fill Pedro Ximenez hogshead Age: 14 years Date distilled: October 2006 Alcohol: 63.2% USA allocation: 90 bottles