Original price was: $579.00.$549.00Current price is: $549.00. inc. GST
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We were baking lemon butter biscuits, vanilla scones, caramel shortbread and cinnamon-flavoured rice cakes next to wintergreen meringues. On the palate, a surprising chilli zing like biting into a sea salt and black pepper oatcake before sweeter flavours of empire biscuits, lemon sponge cake and shortbread cookies with a strawberry jam filling took centre stage. The addition of water released an enticing bouquet of floral notes as jasmine entwined with the scent of patchouli essential oil. Silky smooth to taste, like a caramel iced doughnut or a chocolate fudge brownie and, in the finish, ‘Pfeffernüsse’ white pepper and anise cookies.
After one year in a French oak barrique which previously contained Baby Blue Corn Whiskey, this whisky was transferred into a second-fill port barrique. The nose holds definite port, plum jam, toffee apples, cherries and raspberry jam tarts as well as funky rum, raisins, molasses, Demerara and new leather. The palate, initially chalky, radiates warm cinnamon and chilli spice, before settling to toffee, sweet bourbon, toasted coconut and vanilla ice-cream, with leather and tobacco to finish. The reduced nose finds walnut oil, pine resin, sauna wood and fruity, spicy Christmas aromas. The palate now delivers buttery pancakes, honey, stewed fruit, Golden Virginia, hickory, chicory and sour cherry – remarkable.
Sweet aromas of macaroons, burnt ginger biscuits and salted caramel merged with red liquorice, chocolate fudge cake and buttered toast, while light honey coated burnt heather. The flavours were bold and robust as applewood smoke washed over antiseptic-glazed lamb, roasted with rosemary and almonds, and served with kale fried in ghee, scorched limes and hot smoked mackerel. Adding water brought an earthier and more herbal demeanour with tarragon, rosemary and thyme on oysters, scallops and crab, accompanied by aniseed liqueur and cough syrup-cooked lamb shanks. Liquorice returned with pink peppercorns and burnt coconut husk before oak sawdust, chimney soot and dried herbs combined on the finish. Four years in an ex-bourbon hogshead before being transferred to a toasted ex-peated whisky hogshead that had previously been filled with whisky 66.124.
