The air was filled with a bouquet of rich decadent aromas, from pineapples and nectarines to charred wood and delicate floral perfumed notesfinishing with dark chocolate hazelnut truffles. A wonderful luxurious mouthfeel, plenty of vanilla sweetness and a touch of spice like in cinnamon apple jack pancakes. Diluted; barbecued bourbon bananas using demerara sugar, chopped roasted walnuts, vanilla extract and, of course, plenty of Bourbon. On the palate this was served with thick double crea, making it an all-embracing experience. Eleven years in an ex-bourbon hogshead we transferred this whisky into a virgin oak hogshead with a heavy toast and a medium char.