Description
With this one we were anywhere but in Scotland; descriptors ranged from old Bourbon, young rye to aged white Bordeaux wine finishing with coconut flavoured rum. On the palate neat the rum is now spiced and used for making banana coconut fritters with that long-lasting and mouth-watering umami taste. Diluted we were a little closer to home; a garden bonfire with wet leaves but also floral sweet aromas of lilies and honeysuckle. The taste still had that wonderful texture and dark sweetness; have you ever tried mulled cider with rye? After ten years in an ex-Oloroso butt we transferred this whisky into a new European oak heavy toasted medium charred puncheon.
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