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104 - Getting fruity at the back of the church
tree-bark and eucalyptus
kelp and blackcurrant cordial
Cask: New charred oak
while a sweet dustiness reminded one panellist of chalk board dusters
Cask No. 6.37 England 104 - Getting fruity atCask No. 6. 37 With an unbattered edge Speyside, Deveron The nose opens on baking parchment and yellow wild flowers. Lots of white pepper, ink, damsons, buttery cereals and brown bread. Some daffodils heavy with pollen, bashed up custard creams and wild heather. Water unveils corn starch, fresh linen, dry leaves, vegetable soup, green wood and herbal infused teas with a splash of mineral oil. The palate is also herbal, lots of dried mixed herbs with