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salted butter and sandalwood
zesty key lime pie which was duly followed on the palate by sweet ripe peaches
The taste was that of a juicy pack of sultanas stirred with a cinnamon stick and a death by chocolate cake made with PX Sherry
After nine years in an ex-bourbon hogshead we transferred this whisky into a heavy charred new oak hogshead
A good slug of water brings out smoked paprika
Cask No. 93.126 10 years and under salted butter and sandalwoodCask No. 93. 126 Campbeltown comedown Campbeltown A nose rich in character and personality. It opens with linen, cactus, bamboo, miso broth, soy sauce, crushed aspirin, shoe polish, mineral salts, new leather, tar extract, old rope, sack cloth and Darjeeling tea. There's also petrol, flowers, iodine and malt bins. Water enhances the farmyard qualities. Lots of fermenting wash, haystacks, delicate cow pats, mineral, ash, olive oil, coal dust, paraffin,