Limited to 2 bottles per member
The Panel mentioned a lot of smoke nosing this one neat, but the descriptors were all very delicate - smoky almonds and bacon rashers, smoked haddock soufflé and Lapsang Souchong tea. On the palate, Cantonese salt and pepper squid, fried calamari tossed in a mixture of honeyed stir-fried garlic, ginger and green peppers. Water added the freshness of soothing honey with a hint of peppermint on toasted bread, while to taste there was lightly smoked mint tea and slightly burned vanilla honey cupcakes. At nine years of age, we combined selected casks from the same distillery. We then returned the single malt into a variety of different casks to develop further. This is one of those casks.