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bubblegum and waxy custard
The palate mellowed to lip-smacking nutty chocolate and sarsaparilla sweetness
umami pasta water and an increasingly sharp saltiness
Matured for 9 years in a bourbon hogshead before transfer to a 2nd fill toasted hogshead
Flavours had ventured to a spicier domain as cinnamon and nutmeg topped apple pie with strawberry jam
Cask No. 155.4 26 – 30 years bubblegum and waxy custardA sticky pulp of cranberries, plums and oranges was boiled with strawberries in a clay pot to create a rich jam seasoned with thyme, bergamot and a few flaked almonds. Complex earthy notes ventured on to the palate too, but now with a delightful peach pastry drizzled with honey and a sprinkle of ground nutmeg and mace. Water took complexity to a new level. Boot polish on new leather shoes found its place beside tobacco, wood oil and a generous glass
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