Tasting Panel Notes

The nose presented a paradise of plums, potpourri, apricot danish, red apples and polished furniture. The palate gave us dark chilli chocolate, a nutty cinnamon topping on plum and damson crumble,  (spiced currant) 'fly pie', manuka honey and five-spice roast pork. Water brightened the nose to new car interiors, sunshine through a hay loft, vanilla pods and Danish plum and marzipan chocolates. The palate became sweeter and more refined – apple and lime jelly beans, sparkling white grape juice and chocolate oaty biscuits dipped in brandy; with sugar-coated fennel seeds and peshwari naan later. We transferred this whisky into a first fill re-charred barrique after eight years in ex-bourbon wood.