The deep amber colour certainly set the scene, aromas of a spice plum tart with Marsala custard and rum-soaked raisin carrot cake. The taste had the deep sweetness of cinnamon rolls with a blood orange glaze, an assortment of dark chocolate ganache and pralines as well as butter toffee popcorn. Water dragged us even deeper with aromas of polished oak, roasted chestnuts and baked apples, raisins and brown sugar dumplings. On the palate a lot drier now with plenty of wood tannins and bittersweet like a strong cup of Lapsang Souchong tea. After 16 years, we transferred this whisky directly into a 1st fill charred ex-red wine hogshead for the remainder of its maturation.
Cask: First-fill charred red wine barrique Age: 17 years Date distilled: April 2000 Alcohol: 50.1% USA allocation: 54 bottles