In large pot bubbled a sticky mix of hot ginger wine, sour apple juice and rich honey as we added fresh blackcurrants and schnapps. Then in went the mulled wine spices and fresh peel from blood oranges along with more dark berries including damsons, brambles and a few cranberries for more zing. As the fragrant grog steamed away a dash of water released further notes of strawberries, dried prunes and coconut shavings. Next into the mix went a bottle of zinfandel wine, demerara sugar, rum and a little extra cinnamon. Nearly complete we prepared chocolate orange, Turkish delight and soft fruit trifle to complement the brew. After spending 4 years in an ex-bourbon hogshead this was transferred to a 2nd fill charred red wine barrique for the remainder of its maturation.
Cask: Second-fill charred red wine hogshead Age: 7 years Date distilled: October 2012 Alcohol: 60.9% USA allocation: 120 bottles