Peated
The nose, although immediately enticing, turned out to be complex too – with candied rose petals, dried mango and cinder toffee, Chinese five spice and savoiardi ladyfingers dipped in bourbon-laced custard. The mouthfeel was impressive and carried flavours of tutti frutti, rhubarb rock, pears in syrup and prunes, with a finish of espresso, ginger snaps, caraway seed and tobacco.