Cask No. 100.44

Our noses gorged on condensed milk, chopped dates and marzipan coated in dark chocolate. The palate was full of baked orange pierced with shards of ginger, caramel tarts drizzled with rapeseed oil, and rosewater spiked with chocolate cocktail bitters. Water added the burnt sugar crust of a crème brûlée, along with toasted almonds in grape juice, to the aroma. Texturally, the dram was now akin to drinking runny honey, with the added flavours of bergamot and a touch of mace delivering even more depth. After nine years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak Oloroso hogshead for the remainder of its maturation.