Cask No. 2.118 SCS Onboard the galleon we made

Onboard the galleon we made space to sit between cardboard boxes packed with jars of olive oil

Classic cask maturation allows the character to shine through and showcase their flavour profiles perfectly

The reduced palate synthesises everything – bitter-sweet

Then demerara sugar delivered us to fig jam and tangy ginger marmalade whilst rye bread was served with an ample amount of honey

The reduced nose combined melon

Cask No. 2.118 SCS Onboard the galleon we madeCask No. 2. 118 Smith's quadrilogy: the sunshine cellar Speyside, Spey A bountiful and superbly 'easy' aroma of clotted cream on soda bread, canvas, baking parchment and things like trail mix, toasted seeds, sunflower oil, gingerbread from the oven, red liquorice and honeycomb with a spritz of furniture polish. Reduction offered us sandalwood, meadow flowers, trampled grass, damp moss, petrichor, wool, pollen and tomato vines in a greenhouse. The