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Cask: First-fill Spanish oak Sherry butt
There were also drops of Drambuie and marmalade on rye bread
Fennel seeds and star anise combined with bitter chocolate and lasted long into the finish with cask char and soy sauce
mechanical oils
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Cask No. 4.300 Armagnac Cask: First-fill Spanish oak SherryCask No. 4. 300 A horned beast Highland, Island A bright and superbly chiselled nose that initially displayed lemon air freshener, green herbs, bouillon stock, ham hough terrine and English mustard powder heat. Unusually peated and powerful even for this old Orcadian Viking! Water made it sharper, more bready, yeasty and directly on lemon juice. The palate displayed an immediate wealth of camphor and tarry peat. Chalky notes, beach pebbles, seawater,
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