Spirit NOTES
Smoked lime skins and burning heather complemented fresh thyme and dill served on crab meat, anchovies and brine-soaked olives, finished with a squeeze of lemon. Flavours embodied sweet applewood smoke wafting over fresh oysters, grilled langoustines and octopus fried in butter, while black cherries and lavender combined with candy floss. A few drops of water released savoury notes of pesto, grilled tomatoes and fried asparagus alongside wasabi on sushi, digestive biscuits and roasted chestnuts dipped in sea salt. Hints of barbecue ash were now present on the palate, with black olives, pickled ginger, and prawns in butter and lemongrass. At six years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.
