Tasting Panel Notes

In the auction house of a fruit exchange, a cocktail of banana, raisins, tropical fruit salad and cherries meandered through the air. Smooth on the palate, like leaving a cube of Turkish delight to melt on the tongue, we found red wine and blackcurrant jam on toasted rye bread, joined by an exotic woody seasoning from a spice merchant's leather apron. Water introduced apple and refiners syrup on the nose, with coconut, raspberry and cinnamon following on the palate. The genesis of this small batch was two bourbon hogsheads of single malt Scotch whisky, with each transferred into new casks at 13 years old. One cask was a first-fill American oak oloroso hogshead, while the other was a new American oak hogshead with a heavy toast and a medium char. The casks were then married together, giving rise to this small-batch release.