SMWS 41.163

About This Competition

Have you ever had a balsamic black pepper strawberry and rhubarb crumble? That’s exactly what it reminded us of. On the palate it was like a dark ‘n’ stormy cocktail, but using a a spiced rum and a ginger beer for the die-hard ginger fans out there. After reduction, the nose turned into cinnamon buns, peppermint oil, oranges and cranberries, alongside yoghurt-coated raisins and marzipan. To taste it was sweet and smooth, with a wonderful texture of Canadian maple syrup over pecan granola and, in the finish, dried mango, dark cherries and black grapes. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.