Tasting Panel Notes

There was a kind of dichotomy between yin and yang. Yin as in port-poached pears, black cherry syrup, brown sugar and cough medicine; yang as in croissants, runny honey and wine gums. On the palate neat this was definitely dark and spicy, as heavily stewed black tea with a liberal shot of spiced rum was served with a bar of dark chili and lime chocolate. Water moved the aroma back to the lighter side, revealing almond croissants, strawberry jam doughnuts and apricot jam on wholemeal toast. The taste was that of crostini with prosciutto, figs and mint. Following 10 years in an ex-bourbon barrel, we transferred this whisky into a first fill heavy toast medium char barrel.