...green apples soon shine through, with candied oranges, mango compote, rock melon, grapes and a light leather strap and spice opening when the whisky is left to breathe. Touches of smoked rosemary and mint shine through, and the apples becomes roasted when we leave it...
...a rolling mouthfeel that runs spicy, oily, viscous, flavours of lemon sherberts, burnt cherries, toasted grapefruit flesh, hot strawberries, rich earthy soil, and the cooked rye returns. There’s tinges of smoke, a few pieces of burnt raisin toast, with very hot caramel and sugar and some sliced banana...
...if you threw this into either a Blood and Sand or a Boulevardier it would bust the cocktail into space, however you could just skip the middle man and have the whisky neat. After the cocktail experience there is more singed orange peel, with strip wood and some burning incense in the background...
... a confectionary treat when opening, full of Hubba Bubba bubblegum, good old fruit tingles, star burst cherry and strawberry chews and grapefruit jelly. It turns a touch after that, to a distinctly different fungus, sous bois appeal...
...Apera Sherry, a well-made Melbourne Espresso, burnt grapefruit rind, orange bitters, Madeira and a light sulphur and bitterness that runs incredibly easy...
...nectarine stones and the cherry pips now coming back. The wood follows similarly, and we get a large amount of oak followed by red fruits and plums...
...melted curly wurlys with light fudge bobbing down as driftwood. Vanilla essence rain sprinkled over me, and I lay back onto a bed of marshmallows and Victorian sponge cake, before sampling nougat studded with chips of crème brulee...
