…And for Dessert (Bundle)

Description

Cask 94.41 Rich as cake, a little sourdough

The Panel met on a grey winter afternoon for a snack. “A new type of enriched sourdough” was mentioned, along with rye bread with dried figs and dates, the scent of tropical fruit salad and green banana doused in cask-aged balsamic drizzle, plus cocoa powder. Neat, it was love at first bite: rich rye sourdough with a hit of menthol, assorted dried fruits, papaya jam, pineapple and Cavaillon melon chunks with an apple-cinnamon tea coulis and a sprinkle of cocoa powder. With added water, Panellists were nosing a slice of this rich dried-fruit sourdough, with an olive oil, aged balsamic and mulled cider dip, while an orange-coated glass of oloroso sherry also joined the party. But on the palate of this unconventional delicacy, a cake richness came through with dark chocolate, pears cooked in sauternes, candied orange zests and a spoonful of plum butter (reduced plum jam). After maturing for 10 years in a bourbon barrel, this whisky was transferred into a first fill Pedro Ximénez barrique from the Ximénez-Spínola bodega.

Cask 58.55 Madeira’s sweet salvo

Madeira cake came dipped in molten white chocolate and sprinkled with chunks of glacé cherries. On the palate, a syrupy-sweet opening salvo, with vanilla and hot cross buns joined by almond butter and a pinch of mace. With water, we found sugar cane soaking in freshly squeezed lemon juice, fruit loaf and pears. The palate matcheds this, with a continuation of Madeira cake and a hint of juniper, ginger and peaches too.

Batch 29 Caramel cascade

Following the release of our Shimmering Silk small batch single malt (Batch 23), we have teamed up again with our friends at Dunville’s Irish Whiskey to create another very special Society exclusive. This time we explore the delights of Palo Cortado sherry seasoned casks, a curious wine that benefits from both biological and oxidative aging.

Enticing wafts of varnish, exotic woods, and supple leather jigged around an old wine cellar, occasionally glancing off baked banana and oily serrano ham. At the first sip, honey and treacle cascaded like liquid gold, meandering between the venerable bottles of vintage wine. A heavenly symphony of stewed apples and ripe mango followed behind, harmonising with caramelised walnuts and a hint of nutmeg. Reduction delivered a waterfall of chocolate and cherry liqueur that tumbled over the hazelnut-spread floor of the cellar, bringing with it delicate petals and rosehips. Nut brittle, coffee and caramel now gathered in a cosy embrace with mint leaves, plums and lavender honey, creating a lush, layered tapestry of delight.