We noted a confectionery sweetness at first reminding us of foamy bananas, cherry lips and sugar-coated jellies as found in the classic British assortment called dolly mixtures. On the palate, we had a fruity smack of kiwi, guava and peaches (possibly in a bubble tea) served with a raspberry-topped rum baba. With the addition of water, we imagined fluffy watermelon-flavoured candy floss and a glass of prosecco, while the taste, elegant and smooth, delivered tropical cream cake made with passion fruit curd and coconut buttercream. Following 11 years in an ex-bourbon barrel, we transferred this whisky into a second fill STR PX- seasoned barrique.