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artist’s varnish and almond oil came to the fore closely followed by freshly sawn pine wood and a dew sprinkled Limousine oak forest at dawn
The palate started out with mouth-flooding sweetness (apple strudel
After eleven years in an ex-bourbon barrel we transferred this whisky into a 2nd fill coarse grain toasted French oak barrique
Cask No. 53.266 Light & delicate Macaroon barsCask No. 53. 266 Salt & vinegar kelp Islay Notes of twiglets and marmite smothered toast greeted the Panel at first nosing. Along with vinegar soaked fish and chips, salted crab meat, mercurochrome, nettles, elastoplast and burnt caramel. With a little water we also found a rusted shipwreck, pin sharp lemon juice, lime cordial, dense heathery smoke, silage, smoked tea and burning kelp. The mouth was pure mezcal with peated olive oil, camphor,