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Description

In order to share this bottling with as many members as possible, purchases are limited to 1 bottle per member. Any additional or duplicate orders which exceed this limit will be cancelled and refunded.

A hedonistic profusion of dried tropical fruit crashed onto the beach amidst coconuts, brazil nuts and dark chocolate that had melted onto the golden sand. Bobbing in the tide we spied an old tea chest packed with jars of golden syrup and tobacco whilst on the warm breeze came the evocative aromas of ground coffee beans and vanilla pods. We were sipping mugs of hot chocolate, lavishly adorned with cream and a dusting of cocoa powder that paired very nicely with the ginger and rhubarb crumble that was drizzled with custard. Through the creamy and velvety textures more tropical fruit appeared as banana, guava and ripe melon combined on layers of banoffee pie and toasted pine nuts. Finally a sprig of mint brought a fresh sensation that merged with apricot yoghurt and pineapple dipped in dark chocolate on the lasting finish. After spending 18 years in an ex-bourbon hogshead this was transferred to a toasted 2nd fill hogshead for the remainder of its maturation.

CASK No.

Price
£90.00
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Age
Date Distilled
Cask Type
Region
Outturn
ABV

Description

In order to share this bottling with as many members as possible, purchases are limited to 1 bottle per member. Any additional or duplicate orders which exceed this limit will be cancelled and refunded.

A hedonistic profusion of dried tropical fruit crashed onto the beach amidst coconuts, brazil nuts and dark chocolate that had melted onto the golden sand. Bobbing in the tide we spied an old tea chest packed with jars of golden syrup and tobacco whilst on the warm breeze came the evocative aromas of ground coffee beans and vanilla pods. We were sipping mugs of hot chocolate, lavishly adorned with cream and a dusting of cocoa powder that paired very nicely with the ginger and rhubarb crumble that was drizzled with custard. Through the creamy and velvety textures more tropical fruit appeared as banana, guava and ripe melon combined on layers of banoffee pie and toasted pine nuts. Finally a sprig of mint brought a fresh sensation that merged with apricot yoghurt and pineapple dipped in dark chocolate on the lasting finish. After spending 18 years in an ex-bourbon hogshead this was transferred to a toasted 2nd fill hogshead for the remainder of its maturation.

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