The first aroma we noticed was loads of vanilla soon followed by a coconut- mango rice pudding with a good dash of dark rum. Mouthcoating on the palate neat with honeydew melon, red velvet cake, glace cherries and strawberry tarts always with that underlying hint of freshly ground peppercorns. Water released a resinous scent as well as polished oak and beeswax and, with time, Dundee marmalade and sugar-coated pecans appeared. Deliciously smooth and creamy milk mint chocolate after dinner Neapolitan squares. Following eleven years in an ex-bourbon barrel, we transferred this whisky into a 1st fill heavy toasted and medium charred hogshead.
Cask: Second-fill hogshead, heavy toast/medium char Age: 16 years Date distilled: July 2005 Alcohol: 57.7% USA allocation: 54 bottles