The Fig Jam

Some spirits reward patience. This one demanded it.

The Fig Jam began in the fermentation tanks, wild native yeast, wild bacteria, working together to build the rich, complex foundation that only a completely uncontrolled fermentation can produce. From there, double copper pot distillation. And then six years, five months and eleven days in a single oak barrel.

What emerged is unlike anything that could have been planned.

Maple syrup, burnt raw sugar and crème brûlée on the nose, deep, caramelised and immediately compelling. Then roasted Turkish figs and dried prunes, dried orange, apple and pear. Dark chocolate and mocha arriving quietly at the back, adding the kind of depth that only time in barrel can build.

On the palate, everything the nose promised and more. Full-bodied, richly textured and powerful at 58.5% ABV, yet six years of patient, sub-tropical maturation has brought every element into a cohesive, integrated expression that is greater than the sum of its parts.

The finish is long. Very long. And it darkens beautifully as it fades.
In the glass: Deep burnished amber with mahogany and copper highlights. Maple syrup and burnt raw sugar lift over caramelised crème brûlée, with roasted Turkish figs, dried prunes, dried orange and dried apple underneath.

On the palate: Full-bodied, powerful and richly textured. Maple syrup, burnt raw sugars and crème brûlée open into roasted Turkish figs and dried prunes, with dried orange, apple and pear behind. Dark chocolate and mocha build as it develops.
The finish: Long, warming and deeply persistent. Roasted fig, maple and burnt sugar fade through dried prune and orange peel into a dark close of chocolate, mocha and mature oak.

Best served: Neat, alongside sticky date pudding or a square of dark chocolate. Let the roasted fig and burnt sugar in the glass play off the richness on the plate.