Spices and syrups

First nosing suggested to us cola cubes, marzipan, fudge ripple ice cream, root beer syrup and aniseed. We also noted plum jam, sultanas and chamois leather. With reduction we found it became a little gentler and more aromatically intricate with pollens, orange oils, aged citrus peels and dark spiced teas. The palate was alive with simmering wood spices, orange cocktail bitters, spiced rye bread, cough drops and peppermint liqueur. Impressions of Jagerbombs and Tizer in the depths… Some water brought out notes of spiced mead, boozy Dundee cake, fruit loop sweeties, herbal cough medicines, coconut lotion and hardwood resins. Matured for 8 years in a bourbon barrel before transfer to a 1st fill #3 char barrel.