Tasting Panel Notes

At first nose, the lights were dimmed as we enjoyed a soirée seated in leather chairs taking in the scents of a dunnage boudoir… or was it a bodega? Moss, mushroom, toffee, and oak delicately intertwined in the air. Neat, we snacked on bite-size treats of tuna à la ‘Van Gogh’ (with oil paint and black pepper) as well as cherries poached in spiced cola and coated in chocolate. Washed down with a bit of water, a waft of spice and macchiato teased our nostrils. Another round of treats arrived to finish with earthy mushroom canapés followed by more chocolate coated cherries and almonds on a flavoursome woody backdrop. After 11 years in a refill bourbon hogshead, this whisky was transferred to a first fill American oak PX cask for the remainder of its maturation.