AY CARAMBA, CARAMBOLA
Cask No. 113.58
The nose was rich with honey spiced toddy and lozenges oozing golden syrup. Toasted flaked almonds topped amaretti biscuits and roasted peaches with pistachios. Hints of pear drop and pine planks lingered before an orange explosion: jaffa cake with dark chocolate, tangerines and orange blossom. Nuts popped up again, this time salty and layered between mille-feuille pastry, like baklava with chestnut honey. Water relaxed the heat and delivered sugar roasted almonds, dried cherry and cranberry, raisin and fig. Sweet red pesto, spiced pears and chunky marmalade before a final rumble of brazil, walnut, macadamia and wasabi peanuts. Cracking stuff!
|Date Distilled||September 2003|
|Cask Type||1st fill barrel|