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On the palate came roasted chestnuts and smoked mussels with a fresh waft of vapour rub and mint as lavender bushes burnt alongside charcoal and chimney soot
we might even have added a little ginger and turmeric
11 are enjoyed
sandalwood and light spices to finish
The nose offers an amuse-bouche of amber and sandalwood
Cask No. 85.70 Taiwan On the palate came roastedCask No. 85. 70 A Spaniard in here lurks Speyside, Lossie The neat nose suggested to the panel some syrupy green Chartreuse. Also sweet green fruit syrups, herbal extracts, treacle and ginger pudding, and things like flower honey, pollens and young sauternes. Water brought soot aspects, with game meats, leather, espresso and liquorice. Some mineral oils and chopped dates too. In the mouth we found it initially robust and focussed on muesli, nuts,