Tasting Notes
Cask No. 76.157
Using worm tub condensers is just the final quirk in a distillery known for its unique approach to distillation. It works with a combination of different still shapes and sizes and a distillation process of between two and three times that defies simple explanation. Whatever sorcery is going on in the still room, the worm tub here has played a key role in creating this whisky - one where bruised apples meet treacle and funky rum, with a lingering finish of nutmeg, dried fruits, and chocolate orange biscuits.
Read more about The Society’s Creators Collection, Tales of the worm tub here.
Tasting Notes
Bruised apples landed with a splash into vats of brandy, treacle and funky rum, causing droplets to spray on to dried figs and banana bread dipped in soft brown sugar. A spicy warmth washed over the fruit, cascading ginger, chillies and white pepper into apple chutney, sultanas and coal tar blended with orange bitters. Water encouraged the emergence of strawberry daiquiri and French martini cocktails, garnished with tinned peaches and sticky fresh pine wood. With its fruity spirit character taking centre stage, rich sherry notes stood their ground towards the end – where nutmeg, ginger beer and dried fruits combined with chocolate orange biscuits.
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