Feeling like an explorer we found ourselves in a tropical greenhouse of palm trees, ferns and cycads but also orchids and begonias while sipping a Vasco da Gama cocktail which combines bourbon, scotch and garam masala-spiced apple syrup. An amazing texture, so silky smooth and creamy with that little spice in the background - very moreish! Does not need water but when we added a drop more homely plants arrived on the nose, like blooming gorse, geraniums and river reeds. The taste simply sublime; a light-as-air sponge cake with plenty of maple syrup and orange cream filling laced with a little ginger. The mashbill was 70% corn, 20% wheat & 10% malted barley. The cask was coopered from 36 month air dried staves that were then charred to a #4.
Cask: New American oak charred barrel Age: 5 years Date distilled: November 2014 Alcohol: 51.9% USA allocation: 120 bottles