Nose

Spicy notes of black pepper, cumin, bay leaf and oyster mushroom. Porridge with stewed apples and lots of cinnamon. Like a freshly baked strudel with hot custard. Cheddar on toast.

Palate

Medium but concentrated. Bready, sweet and creamy flavours of brioche and cream-laden porridge. Chewy toffee. Red berry strudel. Then sour apricot, before shifting to applesauce, brown sugar and nougat.

Finish

Long, on custard and flaky pastry.

Comment

Looks like Talnua will school the Irish on how to make pot still whiskey!