This reminded us of cranachan, a Scottish traditional dessert but this time with a twist. Instead of raspberries we used blackberries, along with double cream, honey and, of course, whisky. Silky smooth on the palate, we found caramel wafers, ripe plums and baked marsala figs with pine nuts and mascarpone. Water added a sweet floral aroma typical of a muscat wine beside stewed apricots, sultana cake and a rhubarb trifle.
To taste, we sampled chocolate and walnut brownies, toffee apples and blackcurrant-flavoured wine gums. In the finish came a sweet Italian millefoglie with basil chocolate ganache. Following 5 years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill oloroso hogshead.