An intense dark sweetness emerged from the glass like chocolate fudge with hints of chipotle chilli, cinnamon and red pepper, a freshly varnished ebony cabinet or a chest of finest black loose tea. The taste neat stayed dark – cloves, peppercorns, cinnamon and plum black tea possibly served with a Sachertorte (dense chocolate cake with a layer of apricot jam and coated in chocolate icing).

Diluted it turned into a deep, dark caramel sauce with raisins and on the palate a sweet coffee liqueur over Morello cherries. After twelve years in an ex-bourbon hogshead we transferred this whisky into a 1st fill Limousin oak hogshead.