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toffee apples and Armagnac
The reduced nose suggested scorched coconut
but closed to begin with traces of cricket bats (faint wood and linseed oil)
gorse bush prickle and red apple
Reduction offers up white mushrooms
Cask No. 54.80 Heavily peated toffee apples and ArmagnacCask No. 54. 80 Banana Mexicana Speyside, Spey It opens with foam shrimp sweeties, then buttermilk icing, carnations in a greenhouse, cornflakes, lemon bonbons, milk ice lollies and sunflower oil. A slick of milk chocolate melting in its wrapper and a scrunch of fresh mint. Add water and it dials up the aromatics giving sandalwood, potpourri, bay leaf, liquorice, white pepper, fresh linens, chamomile and eucalyptus drops in rosewater. The palate opens