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with dry earthy spices and an almost coal-dust minerality
Aromas of caramelised sugar and a hot cocoa drink with nougat whilst the taste neat had the intensity of dark and spicy pumpkin pie as well as chunky fig
we transferred this whisky to a charred red wine barrique
195 Starch of the penguins that conjures memories of summer clothes on the line next to a garden of flowers and herbs
A deft thrust of wood spice at the back
Cask No. 113.24 21 – 25 years with dry earthy spices andCask No. 113. 24 Attack of the killer florists! Speyside, Spey It opens on candyfloss at first, a light and fluffy sweetness that evolves towards geraniums in warm greenhouses and yellow wildflowers. The sweeter aspects continue with hints of pink nougat, American hotdog mustard, cornbread, toasted seeds and mirabelle eau de vie. Water brings softer notes of clove, lemon water, flower vases, cough drops, hessian and roasted potatoes. The palate begins
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