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Date distilled: October 2008
On the palate a little luxurious
Water gives honey roast parsnip
Buckets of vanilla and creamy textures led us to buttery croissants served with quince jelly and apricot jam
The palate becomes much sweeter and tamer – apple tart and lemon meringue pie with a good mouth-tingling swirl of peat smoke
Cask No. 16.57 Light & delicate Date distilled: October 2008Cask No. 16. 57 Smoky feast Highland, Southern The nose was superbly punchy and full of hot pink peppercorns at first. Then shoe polish, pin sharp smokiness, cured bacon and game meats. Dense sheep wool oils, burning newspaper and charred wood embers. Water brought heavier wood notes such as hot charcoals and burning pine cones. Then black olives, camphor, natural tar and silage. The mouth was initially riddled with anchovy paste and umami broths.
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