This was simply a breath-taking aroma; church incense, rose petals, orange oil, dried heather, bergamot, nutmeg – no need to continue. The taste neat was certainly as exciting with cocoa, cayenne and espresso roasted walnuts as well as starfruit curd with tropical fruits. After careful reduction, at first the scent of fresh herbal notes like thyme and fennel soon followed by vanilla, coconut, rum and raisin. On the palate now like an orange chocolate truffle, rich and creamy dark chocolate with additional pure orange oil and crunchy pistachios. After four years in a 1st fill bourbon barrel, this whisky was transferred into a 1st fill barrel which previously matured rye whiskey.