The nose gave us floral perfumes (lavender, heather, nasturtium), Turkish Delight, lemon puffs and apple crumble, with hints of sandalwood, eucalyptus and five spice barbecued ribs. The palate was intensely tasty – clove, liquorice, sweet cinnamon, chili chocolate, crystallized ginger and robust oak. The reduced nose evoked an old-fashioned confectioner’s (lucky tatties*, marzipan, toffee and sugar-coated fennel seeds) – also oak, pine, cumin and spiced rum.
The reduced palate had pink peppercorns, dry ginger and Indian curry spice; mint chocolate and menthol – but the pleasant sweetness of pineapple, butterscotch and Danish pastries made it all very clean and tasty - we wanted more. (*cinnamon dusted fondant sweets vaguely resembling potatoes). Previously matured in an ex-bourbon hogshead.