Tasting Panel Note: The neat nose was masterfully balanced, intense yet with a subtle, fruity sweetness. Into our minds came grilled honey-and-balsamic-glazed peaches as well as hot, creamy carrot and coriander soup. It was very different on the palate, with a kiwi, ginger and banana smoothie, tropical fruits in lemongrass syrup and a melon-flavored soda. Water added sticky date pudding with caramel sauce, and cocoa biscuits sandwiched together with a sweet fondant filling. To taste we sipped a planter’s punch made with rum, lime and sugar cane juice. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a second fill heavily toasted, medium charred chinkapin oak barrel.