Briefly pear drops, then vanilla on the nose, with developing peaches and apricots, shot through with mild ginger. Viscous, mouth-coating, intense, dark fruits, spice, aniseed, and late onset of cloves and black-currant cough medicine on the palate. The finish is fruity, long, and herbal.
Warming slate, Parkin cake and dark chocolate. Masses of red berry compote followed by peach and ripe apricots.
Cherries, espresso coffee, Harrogate toffee and parika. Fruits come through, apricots and peaches.
The wood starts to grip with clove and a little menthol. Again the coffee note.
Has raised the benchmark in how to finish a whisky in wine casks.
To start there's some bracken before it sweetens into hard toffee and then waves of fruits. All very exotic and fragrant with notes of sweet vanilla and chocolate.
Sweet, there's a good elegant maturity and lots of spice.
Unlike other double matured samples here this shows integration and is distillate rather than wood driven.