Nose

This whisky enters with a sticky, thick, and gooey texture that fills the nostrils with immediate depth. As the nose unfolders there are layers of dark fruits and sticky maple syrup, intertwined with dark, heavy honey and the floral scent of dried roses. Notes of stuffed dates and nutmeg give it a nutty, spiced character, while milk chocolate, affogato, and tiramisu bring in a rich, dessert-like sweetness. The warmth of fresh roasted coffee beans and zippy citrus pith balance the sweetness, all enveloped in a luxurious blend of chocolate mousse, wafers, and hot chocolate powder. It's big, rich, and incredibly inviting—sweet, sugary, and perfumed, with a harmonious unity of tannin, pre-fill, and spirit.

Palate

The palate follows through with a sticky, chewy, and very forward texture. The body is full and well-developed, showcasing salted caramel and plum jam alongside the tartness of blackberry and the buttery richness of sweet pastries and apricot crumble. There’s a depth of dark black cherries and cherry syrup, contrasted by the brightness of blood orange and pomegranate. The richness of molasses and golden syrup flows into the comforting spices of hot cross buns, all rounded off with a refreshing note of spearmint jelly and coriander seeds.

Finish

The finish is both warming and refreshing, like a breath of minty air. It lingers with the sweetness of quince paste and toasted fig, merging into dark chocolate and espresso. Toffee and brown sugar add a sticky sweetness, while cinnamon quills bring warmth. The finish is tied together with a marmalade rich in skins, and a floral note of orange blossom that lingers beautifully.