Product Description
Step into the Highland Fling with our exclusive pair bringing together our Dried Fruits & Spices and Sweet & Zesty flavour profiles, celebrating two very different sides of the Highlands. Cask No. 121.128: Leather espresso offers notes of black truffle, dark chocolate and sea salt, drenched in green chartreuse. Cask No. 125.81: Tranquil picnic carries the scent of seagrass, sand dunes and crushed shells, alongside rich tea biscuits, white grape juice and peach iced tea. Together they’ll have you doing a Highland Fling of your own.
Tasting Notes
Cask No. 121.128: Leather espresso
Dried Fruits & Spices | Highland | 1st fill ex-sherry hogshead | 10 y/o | 60.3% ABV
Polished leather soaked in coffee and palo cortado opened proceedings on the nose. This was followed by aromas of PVA glue on treacle tart, candied orange, rye bread, cherry wood, camphor, cranberry gravy, strawberry-flavoured shisha tobacco, salted butterscotch and walnut wine. In the mouth we found traditional sherry maturation notes from sultanas, plums, dates, Christmas pudding and Dundee cake rolled into a cigar. We also detected black truffle, dark chocolate and sea salt drenched in green chartreuse, plus thick set acacia honey and chocolate shards. Adding water built on the preceding narrative to give us burnt toffee, baked custard tarts and honeycomb dipped in butterscotch. We also noted game meats, old leather, waxes, hessian, cloves, mulled wine, camphor and menthol balm, plum wine and an espresso martini. The palate took us on a slightly creamier journey, serving up milk chocolate milk cake, white chocolate buttons, coffee, Irish cream and tar liqueurs, rancio and high-cocoa dark chocolate, with sides of mutton broth, tonic wine and more honeycomb dipped in butterscotch. Mace arrived on the finish, alongside a lingering and tingling mint.
Cask No. 125.81: Tranquil picnic
Sweet & Zesty | Highland | 1st fill ex-bourbon barrel | 10 y/o | 56.7% ABV
Wow, we could practically hear the gentle lapping of waves against the shore, imagining the scent of seagrass, sand dunes and crushed shells next to rich tea biscuits, white grape juice and peach iced tea. On the palate, we picnicked on granola bars with a yoghurt coating, honey-toasted fruit muesli and a delightful creamy lemon posset. Following the careful addition of water the aroma was that of a classic British dessert, banoffee pie – made with caramel, banana and coffee cream. Yet we still had a beach vibe from a warming sea breeze, driftwood and suntan lotion. To taste, we poured crème anglaise over a coconut kumquat tea cake with a delicate cedar, citrus and peppermint finish of sage.