Description
With its warming, sweet aroma, we Panellists found ourselves dipping a marzipan croissant into a hot chocolate or spreading spiced orange marmalade on a slice of sultana cake. The taste was more like a hazelnut spread on a piece of hot toast or an Ecclefechan tartan all-butter pastry filled with sultanas, cherries and almonds. After reduction, we had sweet meatballs in an oregano-flavoured tomato sauce next to a boiled and baked ham. On the palate, warm porridge oats with blueberries were followed by beef consomma flavoured with pepper, onion and a touch of sherry. Following four years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.
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