Product Description
This collection brings together two single casks from the same distillery, both distilled in 1994 and matured for 28 years in oloroso sherry butts before being additionally matured into first fill Pedro Ximénez casks – one American oak, the other Spanish.
Tasting Notes
Cask No. 96.41: The 'Iberian'
Dried Fruits & Spices | Highland | 1st fill Spanish Oak PX Butt | 30 y/o | 52.2% ABV
An intriguing melange of aromas excited the Panel. The scent of sandalwood and cedar was joined by well-brushed leather boots, tobacco and aged plum brandy. On the palate we found layer upon layer of dark fruits such as blackcurrants and blackberries spiced with a chilli jam of cloves, ginger, star anise and demerara sugar. Following a drop of water we were served a slice of toasted stollen with butterscotch sauce next to spiced sultana griddle scones. To taste, damson and sloe gin jam accompanied maple syrup on thick American pancakes. Following 28 years in an ex-oloroso butt, we transferred this whisky into a first fill Spanish oak PX butt.
Cask No. 96.42: The 'American'
Dried Fruits & Spices | Highland | 1st fill US Oak PX Butt | 30 y/o | 50.9% ABV
This was transferred from an oloroso butt into a first fill American oak PX butt after 28 years. Amazingly, the sherry influence is not overstated – it seemed to occupy ‘a day in the life’ (happy version); a breakfast of mango slices, cinnamon buns and coffee, then to work – pencil case and writing bureau (on waxed parquet flooring). A walk in the country (earthy, distant wood smoke) to have tea with a friend. After dinner an opulent dessert (chocolate cake, pear frangipane tart) rounded off with a sip of calvados and a rummage in the tobacco pouch. Not a bad day, all in all. Night night.
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