The daddy of cherry brandies, made to a recipe dating from 1818 and matured for three years before bottling. One of the original ingredients in the first Singapore Sling created at the Raffles Hotel.
Nose: Intense, pungent aromas of sour cherries and coriander, with marzipan in the background.
Palate: Syrupy texture, best described as liquid Cherry Bakewell. The spicy notes from the nose are noticeably absent initially.
Finish: Intense cherry flavours slowly dissipate, leaving a subtly spicy finish, reminiscent of cloves.
Comment: It’s too intense as a standalone drink, but I can see why this works in cocktails – the balance between sweetness and spiciness is superb, and the purity of the cherry flavour is unlike anything I’ve had before in a liqueur.