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the aroma was now like an exotic/preternatural Tonka bean and hazelnut crème brûlée
After 21 years in a bourbon hogshead we transferred this whisky to a 1st fill Spanish oak PX hogshead for the remainder of its maturation
After nineteen years in an ex-Oloroso butt we transferred this whisky into a 2nd fill PX butt
orange oil and dark cherries in syrup
With water it becomes more tertiary and earthy
Cask No. 73.125 Islay the aroma was now likeCask No. 73. 125 A Multiplex of Lush Speyside, Deveron In celebration of Spirit of Speyside Festival 2022 Please limit one (1) bottle per member From an upturned fruit cart tumbled juicy apples, pineapple and pear drops that developed into fragrant sandalwood, marzipan and croissants with a buttery texture. Green notes then emerged of lush ferns, asparagus and pine sap. Bundles of toffee, fudge and ginger syrup engulfed the palate before morphing into