Cask No. 16.61 Wales The reduced palate had loads

The reduced palate had loads of toffee

We return from the wine cask world to finish with a ‘drink outside the box’ ex-bourbon expression from the central Speyside

marzipan and dark chocolate then merged with charred oak and hazelnuts on the finish

Then wild mushrooms

Orris root essential oil but then a deeper aroma of pot roasted pheasant flavoured with orange and served with chestnut puree appeared

Cask No. 16.61 Wales The reduced palate had loadsCask No. 16. 61 Under the ruadhar Highland, Southern Typically of these batches, the neat nose suggested allspice, wet earth, freshly poured tarmac and roof pitch. Also charred meats, raw grubby peat smoke, toasted peppercorns and axel grease. A whole bag of smoky fun! An underrated peated single malt we agreed, one which tends to fly under the radar. With water we got confit duck, medicinal herbs, mutton stock and smoked fennel. The palate was full