RW3.7 Chocolate habanero

Description

We were preparing a Jamaican jerk sauce with chocolate habaneros next to rum raisin oatmeal cookies while eating figgy brownies with cacao nibs and Egyptian Dukkha spice sprinkles using pistachios and rose petals next to a variety of Middle Eastern spices. Water added distinct aromas of vanilla and chocolate next to coffee beans, tobacco and gooseberry jam while the taste was now soft and smooth like a cup of Turkish coffee served from a copper Cezve with a sweet Borek – a pie stuffed with chocolate or honey, pistachios and apricots. Following three years in a new charred oak barrel this whiskey was transferred into a Black Ops stout barrel that was previously a freshly emptied bourbon barrel.