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With reduction it develops a drier side with hints of light antiseptic
‘sub-acid’ flavour of cooking apples as well as salt and vinegar crisps
On the palate came roasted chestnuts and smoked mussels with a fresh waft of vapour rub and mint as lavender bushes burnt alongside charcoal and chimney soot
A Burst of Flavours will delight the peat freaks out there with a symphony of smoke-fueled fun
we might even have added a little ginger and turmeric
Cask No. 85.70 Taiwan With reduction it develops aCask No. 85. 70 A Spaniard in here lurks Speyside, Lossie The neat nose suggested to the panel some syrupy green Chartreuse. Also sweet green fruit syrups, herbal extracts, treacle and ginger pudding, and things like flower honey, pollens and young sauternes. Water brought soot aspects, with game meats, leather, espresso and liquorice. Some mineral oils and chopped dates too. In the mouth we found it initially robust and focussed on muesli, nuts,