The nose neat had plenty of foody associations; honey, orange and thyme glazed duck breast, steak cooked in Chinese Five spice powder with plum sauce and sweet mangos in fragrant steamed rice. The taste delivered the drinks; cocktail of green ginger wine and whisky, warm spiced pomegranate orange juice and dry Sercial Madeira wine. Diluted, an almond apricot cake and a sweet creamy Sherry trifle appeared and on the taste a Masala chai, spiced tea with almond milk and fresh ginger. Eleven years in an ex-bourbon hogshead, finished in a virgin oak hogshead with a heavy toast and a medium char.
Drinking tip: After a round of golf.
Colour: Gingery gold Cask: Virgin oak hogshead, heavy toast/ medium char Age: 11 years Date distilled: August 2004 Alcohol: 57.6% USA allocation: 132 bottles