What a nose – bursting with vanilla but at the same time whiffs of balsamic vinegar, sweet tobacco and perfectly ripe dark cherries and plums. On the palate neat, the heat builds up like chewing a dark chilli chocolate brownie besides a rum-soaked fig and ginger vanilla ice cream. Water added an aroma of lemon curd on toasted bread next to ginger biscuits and clove studded oranges whilst the palate was now a ‘nutty corner’ (German Nussecken) made with buttery shortcake, sweet apricot jam layer and caramelised hazelnut topping dipped in chocolate. After nine years in an ex-bourbon hogshead we transferred this whisky into a second-fill PX hogshead.
Cask: Second-fill Pedro Ximenez hogshead Age: 11 years Date distilled: April 2008 Alcohol: 59.5% USA allocation: 60 bottles