Product Description
We're taking you to the north of Scotland this month with two well-known distilleries from the Speyside region. This exclusive duo brings together our Dried Fruits & Spices and Toasted Oak & Vanilla flavour profiles, celebrating two distilleries separated by the River Spey.
Tasting Notes
Cask No. 39.311: A barrique on a barque
Dried Fruits & Spices | Speyside | 1st fill ex-madeira barrique | 11 y/o | 60.5% ABV
After nine years in ex-bourbon wood, this first fill madeira barrique produced a complex, interesting dram with blood orange hues. The nose had berry tones and floral notes, with cola bottle sweets, pine cones and toasted almonds, liquorice, tobacco and orange oil. The palate delivered thick-cut orange marmalade, fig jam and dried apples, which then developed into Polish Christmas compote, ginger, cinnamon and clove. The reduced nose gave us rich fruit cake and madeira wine spilled on the deck of a sailing ship returning from the equator. To taste, we dined on candied orange, rum-soaked pineapple and dried apricots, ginger snaps, salted liquorice and balsamic vinegar.
Cask No. 73.176: Nonchalant nibbles
Toasted Oak & Vanilla| Speyside| 2nd fill ex-bourbon barrel | 14 y/o | 55.7% ABV
We took a ladle of Caribbean rum punch to the nose, followed by a sophisticated stroll through a perfumery before running our nostrils along a packet of fruit pastilles. The palate began with a nonchalant nibble on a marmalade-laden digestive biscuit, with burnt vanilla a precursor to various cordials, barley sugars and a splash of cream soda cooled with frozen cubes of Turkish delight. Water gave the nose a spoon-bendingly thick vanilla milkshake, chunks of madeira cake, rum baba and caramel. The palate finished much like the nose, but with an upfront splash of riesling and a topping of blackcurrant jam with a sprig of mint.