Tasting Notes
A burning mincemeat pie was being extinguished with simple syrup, brandy and a blend of treacle and golden syrup. On the palate we found katsu breadcrumbs, roast chicken, black pepper, smoked cherries and strawberry tarts. Water introduced orange soda to the nose, complementing rum and raisin ice cream and resinous pine needles. The palate was now buttery, with raisins, maple syrup and coal dust atop panna cotta. This cask was filled with 50% unpeated and 50% peated new make.