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jam on oatcakes and the seductive spices of cloves
tutti-frutti – even raisins – but there was also chocolate
slightly meaty and nicely dry sherry but evolves swiftly towards ginger cake
chocolate orange and dried apricots soaked in brandy over cinnamon buns and fresh mint
The taste was sheer class
Cask No. 55.75 Islay jam on oatcakes and theAfter 13 years in ex bourbon wood, we transferred this into a first fill, heavy toast, medium char hogshead. The nose first produced mineralic notes (flint, putty) before its core character of opulence appeared with amontillado, herbal rye whisky, whole almonds and Moroccan trail mix. The palate took our imaginations to exotic destinations with coconut, pineapple and rum, dried mango and rose petal perfume. The reduced nose found tropical fruits,
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