Taster Christopher CoatesNose:
Modelling clay, oil paints, pine sap, lily of the valley, menthol, nutmeg, cinnamon, clove, and star anise. A buttery biscuit base with cornbread and a savoury note like hickory smoked barbeque beef.Palate:
Medium-light. Well-integrated sweetcorn, sour cherry, underripe bramble, black coffee, chewy toffee, and allspice. A touch of green bell pepper and white pepper spice. Black tea and subtle violet.Finish:
Medium. Treacle biscuit, some tannin drying, before a cooling menthol note takes over.Comment:
Would stand up well in cocktails, but definitely a sipping whiskey.