Tasting Panel Notes

The neat nose suggested to us pressed wildflowers still with their pollens, jasmine tea, cedarwood boxes full of unlit cigars and then subtler notes of crushed pine nuts, vanilla ice cream and warm buttered toast. Reduction brought a weightier profile of camphor, resinous fir wood and butterbean hummus. The palate, when neat, displayed wonderfully easy notes of milk chocolate wafer biscuits, quince, medicinal herbs and oaky cupboard spices such as cinnamon and clove. Water brought a slight sweetness in the form of damson jam and toasted coconut, along with orange sponge cake, herbal cough medicines, and camphor and menthol balm. This was matured in a bourbon barrel for 12 years before being transferred to a first fill HTMC barrel.