Description
Fruity aromas of apricots, plums and damsons to start with, followed by honeycomb ice cream and tarte tatin before sweet tobacco and a mild coconut based Thai curry arrived. The taste neat had thick fluffy pancakes topped with streaky smoky bacon and maple syrup beside a strong, slightly bitter, Jamaican Blue
Mountain coffee. Adding a drop of water we collected apples in a wooden crate before we enjoyed a slice of crusty farmhouse bread with spiced quince apple compote. After 13 years in an ex-bourbon barrel, we transferred this whisky directly into a custom made new oak barrel for the remainder of its maturation.
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