A deep and dark nose ventured through dimly lit wine cellars towards wooden crates packed with walnuts, bananas and dried orange skin. Pineapple sizzled on the hot plate of a steam engine as a thin layer of soot coated tea leaves and tobacco. Then truffles and dark chocolate brought an oily weight that grew with ginger and sage towards a punchy crescendo.
Water illuminated wine notes of oily Rieslings and Tokaji dessert wine whilst sweet elements ventured into toffee and candyfloss. A lively and tingly sensation lasted onto a huge finish that combined chocolate and mushrooms with leather, oak and crushed black pepper. After 13 years in a bourbon barrel, we transferred this whisky to an Oloroso hogshead.