Distilled in Guyana at the Diamond Distillery in July 2004, matured in an oak cask (#42) for 13 years and bottled in April 2018.
This is one of 72 bottles, bottled with no added colour and non-chill filtered at 46% alc/vol.
Tasting notes from the bottle:
Nose: Crème Brulee, coffee and walnut cake, brown sugar and honey.
Taste: Smooth and mellow, white chocolate, hint of pepper, golden syrup and Victoria sponge.
Finish: Sweet and gentle.