Cosy connotations
Plenty of cosy connotations came to mind such as malt loaf with banana and honey, puff pastry apple and raisin strudel, cinnamon hot chocolate and marshmallows. On the palate an almost perfect blend of sweet, floral and spicy flavours found in classic Moroccan ras el hanout with its principal ingredients of rose petals, cumin, cardamom and cinnamon. After reduction, the nose developed into golden syrup sponge pudding served with dark cherries and pickled, spiced apples both soaked in rum. To finish, a delicious chocolate and dark coffee liqueur parfait. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.
Spirit of gratitude and benevolence
A fragrant filigree fumée, as one can find in perfumes as a top note: the burning scent from the Bursera graveolens tree that grows in South America and nicknamed palo santo, the "holy wood". On the palate neat a beautiful, delicate, balanced intensity of seductive smokiness and sweetness whispering of comfort and contentment. A drop of water, if you wish, and it turned a little sweeter on the nose with smoked mango lassi and smoked barbequed pineapple rings. To taste, now chamomile, gorse and strawberries, all against a backdrop of balanced palo santo smoke.
