Remember that part where the hobbits escape the elven king inside of wine casks? Well, imagine the casks held a really good whisky. That was my first thought on nosing this. My second thought was that it’s a walnut wood cask, first filled with fruitcake. Maybe, says my third thought, they sealed the cracks with a beeswax polish for shaven heads, to ensure buoyancy.
Quickly enough those notes of wood fall away and the nose mellows into a milder and gentler invitation. Almond butter lacquering lemons. Dragon wings spread out to dry in the sun in the manner of a cormorant. A tagine greased with lard and cooking down okra into a heavenly gumbo. But then more fruit: a bit of banana, a bit of pineapple, but something more exotic than both dominates.
The mouth is a spectacular journey on a mango ship filled with a trove of mango-pit scrimshaw. In the cargo hold my mind turns to create an alphabetical list of my favorite desserts. I stop at derby pie. Oh, so rich and sweet and wonderful.
Finish is like diamonds: forever. Champagne poured into a crystal glass with a cinnamon ridge. Creamy butter bubbling on an iron pan. Then a turn to slight bitterness, the kind that adds the whisper of sorrow to pleasure’s howl and yawp. Flinty, mineralic. Perhaps it’s the iron filings from a broken etch-a-sketch that had just had the Eiffel Tower perfectly rendered on it, seconds before it was handed to Koko the gorilla.
–Our thanks to Single Cask Nation for the sample!