- Nose
- Waxed apples, pineapple, damp forest floors, toasted oats and honey flapjacks, Hob Nob biscuits, buttered toast with apple jam, salted caramel and butter icing. Citrus hints, sour dark oak with hazelnuts and almonds. Stately old oak notes, leather, tropical and lemon citrus, rich toasted vanilla. Meaty and sulphur notes.
- Palate
- Sugared almonds and balanced barrel-char bitterness, apples and marzipan. Salted caramel, nut brittle and bittersweet brûlée topping. Rich, oily, distinct first-fill bourbon note, spicy pineapple over a light wood smoker, super rich layers of caramel and vanilla. Stewed fruit, peaches, ripe pears, hint of grapefruit, dried pineapple, wood, varnish, vanilla, wee smoke and a hint of peat.
- Finish
- Sharp apple and a sprinkle of cinnamon cook down into a rich and fruity apple pie filling, complete with caramelised edges. Hob nobs and barley sugar. Long, spicy and elegant. Lingers gently with gradually fading citrus notes, a hint of allspice, and a gentle kiss of smoke.