Nose: Bold and tropically-focussed – dried mango, pineapple chunks, guava and dragon fruit sit with brandy cream and burnt toffee. Orange liqueurs and peels are joined by toasted coconut shavings and are enriched with boozy sponge cake, gingerbread and cloves. The addition of water emphasises further dried fruits – apricots and peaches, whilst also adding patisserie notes of tart cases and puff pastry.
Taste: A continental breakfast of fruits and pastries. Tropical fruits (mango, pineapple) and lightly charred dried apples dusted with icing sugar and served with croissants, choux buns, and filo-topped tarts. Dilution expresses tinned fruits – marinated in their own juices alongside perceptible charred cereals and oak staves. It also unlocks some spice influence – ginger and cloves.
Finish: Medium with vanilla cream, toasted cereals and charred cask heads.
Another fine example of how fire and oak combined can unlock delightfully rich and deep fruity flavours. Recommended.
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