LATEST OUTTURN

For this small-batch blended malt we teamed up with our friends at Tempest Brewing Co in the Scottish Borders. We dispatched some fresh bourbon barrels and virgin oak casks (heavy toast, medium char) to the brewery where they accommodated a rich and full-bodied stout. Once the beer was ready to go, we took the casks back to our warehouse and filled them with selected Speyside malts. Here we present a combination of those casks, blended to perfection.

Imagine walking barefoot on a sun-warmed sandy beach, waves gently rolling in and with that sun about to set over the tranquil sea. We sat down and gently unwrapped thinly sliced serrano ham, crusty olive oil bread and drank either a mug of lapsang souchong tea or a refreshingly cool glass of pouilly-fumé wine, known for its distinct smoky character.

The nose opened with a bulging bowl of traditional British trifle, oozing whipped cream atop a thick-set custard and fruit jelly. The palate was a malty shilling ale, bready with notes of apple and a yeasty winter-spiced ginger biscuit, followed by peach gummies dipped in honey. Water elevated the apple and added passion fruit, blueberry, and a pine and lime cordial to the nose. Superseding the shilling ale, we now found rum punch on the palate, with orange tart, banana, lemongrass and a glass of rosé wine.