The aroma reminded us of, what the Italians call, Malaga – when rum meets raisins. The Sicilians created the first Malaga gelato, originally made with marsala wine before ‘rum and raisin’ was born. Beside that enticing scent we got notes of ground coffee, toffee and balsamic vinegar. On the palate were juicy sweet wine gums next to banana date cake with a walnut and honey glaze. After reduction, we had a glass of eucalyptus-laced sangria before we tucked into wild partridge breast with a cranberry relish or ‘magret de canard’, that classic French duck recipe. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a second fill charred red wine barrique.
This is the closest thing to Rum n Raisin Ice cream we have ever tasted
A superb single cask whisky that has turned out better than any rum cask finish!
