Wonderfully Weird, Weirdly Wonderful

SPIRIT NOTES

We got an eclectic mix of aromas ranging from orange pomander and melted dark chocolate to vanilla custard and an amber ale, before finally a South African milk tart called melktert. On the palate neat the cake changed into a rather weird and wonderful chocolate kelp cake, using a puree made from actual seaweed and lemon juice. After the addition of water, the scent was that of quince, rosemary and red wine-glazed lamb with caramelised onion mashed potatoes. The taste was initially juicy, like cola bottle sweets followed by amaretto biscuits, while in the finish there was a hint of dry wood shavings. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.