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The colour is a bright peachy gold and the nose is vibrant, uplifting and fresh. Aromas of fresh tropical fruit (especially pineapple and ripe mango) rise first and are quickly joined by juicy sultanas and floral honey. There are also hints of biscuity cereals, fresh grass and zesty orange oil underneath. A pinch of cocoa and green walnuts add further interest.
On the palate this whisky is equally as fresh and vibrant. It feels lively and peppery from the high ABV. As this settles delicious notes of orange zest and juicy sultanas rise first. These are backed up by a suggestion of milk chocolate and increasingly bold cereals. These add grip and depth. Then come the tropical notes from the nose - think of pineapple and mango again, plus peach and ripe figs. The fruity characteristics are accentuated with further notes of floral honey and butterscotch sauce. Woody spices add warmth, along with a hint of gingerbread.
The high ABV and profile suggests adding a little water. This allows more cereal aromas through on the nose and these shine alongside the tropical fruits. The palate is softer and way less peppery. The tropical and other fruits hold their own, and some vanilla notes are now allowed through - think of good quality vanilla custard or ice cream. It also somehow does not lose its freshness, which can happen when diluted.