Description
Cask 18.76 Morrocan pastilla anyone? (Two to One)
The aroma conjured up memories from a well-known American sitcom where a Thanksgiving beef trifle (half a British trifle and half a shepherd’s pie) was prepared. On the palate it turned out to be more like an American favourite, key lime pie. Following dilution, we stepped into a humidor to eat spatchcock poussins with orange, sage and ginger. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. One was transferred at 10 years old to a first-fill Spanish oak oloroso hogshead, while the other was transferred at 13 years old to a new American oak hogshead with a heavy toast and a medium char. The casks were then married together before bottling.
Cask 11.46 Organised artistry
Hot buttered almond croissant, dunked in toffee sauce and encrusted with freeze dried cranberry & blackberry. The palate matched the nose, but with a considerable base note of wood sap and milled oak timber with a layer of lightly beechwood smoked blackcurrant jam on top. Mint followed. Water brought a leather satchel full of toffee, blackberry jam, a wedge of grapefruit and a splash of peach iced tea to the experience. After 4 years in an ex-bourbon hogshead, we transferred this to a second fill Oloroso hogshead for the remainder of its maturation.
Cask 10.284 Ginger rollmop sushi phantasmagoria (Two to One)
Treacle scone topped with hot-smoked salmon: that was the first impression of the Panel! This quickly evolved to include raw ginger cake batter, sauna wood, smoked almonds and shellfish broiled with seaweed. Water brought pickled sushi ginger, smoked sea salt and a sharp, mineral edge, plus lots of Asian vibes such as soy sauce, eel sushi, bonito flakes and wasabi. The neat palate detonated with wakame, balsamic, smoked prawns, ginger biscuits, barbecue-charred plums and seared beef. Water made it really fantastic, with brined herring, toasted sesame and a lovely, drying waxiness. The starting point for this small batch was two bourbon hogsheads of single malt Scotch whisky. They were each transferred to new casks at five years old. One cask was a first fill American oak PX hogshead, while the other was a second fill oloroso hogshead. The casks were then married together before bottling.
Cask 96.41 The ‘Iberian’ (Creators Collection)
An intriguing melange of aromas excited the Panel. The scent of sandalwood and cedar was joined by well-brushed leather boots, tobacco and aged plum brandy. On the palate we found layer upon layer of dark fruits such as blackcurrants and blackberries spiced with a chilli jam of cloves, ginger, star anise and demerara sugar. Following a drop of water we were served a slice of toasted stollen with butterscotch sauce next to spiced sultana griddle scones. To taste, damson and sloe gin jam accompanied maple syrup on thick American pancakes. Following 28 years in an ex-oloroso butt, we transferred this whisky into a first fill Spanish oak PX butt.
Cask 96.42 The ‘American’ (Creators Collection)
This was transferred from an oloroso butt into a first fill American oak PX butt after 28 years. Amazingly, the sherry influence is not overstated – it seemed to occupy ‘a day in the life’ (happy version); a breakfast of mango slices, cinnamon buns and coffee, then to work – pencil case and writing bureau (on waxed parquet flooring). A walk in the country (earthy, distant wood smoke) to have tea with a friend. After dinner an opulent dessert (chocolate cake, pear frangipane tart) rounded off with a sip of calvados and a rummage in the tobacco pouch. Not a bad day, all in all. Night night.
