88 / 100
The oak is clearly part of the picture, from polished oak on the nose to delicate oak spices and soft wood tones later on. Still, I’m not sure it leads the character: the vanilla custard and crème brûlée, then the brown sugar and buttery toffee, seem to pull more strongly toward creamy sweetness. Rye bread and brandy notes add a drier counterpoint. That balance sounds appealing, though I’d have preferred the oak to feel a little more central.
Reviewed by silver.fox
- Nose
- Nettle soup, coconut milk, polished oak, vanilla custard, crème brûlée, rum soaked fruit, gently hoppy
- Palate
- Brown sugar, rye bread, brandy notes, buttery toffee, toffee penny sweets, toasted oats, honeyed sweetness, delicate oak spices
- Finish
- Creamy, aniseed, caramelised white chocolate, almonds, nutty, Angostura bitters, soft wood tones, lingering sweetness