Product Description
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.
Tasting Notes
A deep sniff reminded the Panel of a warm morning in a village bakery. Honey drizzled over banana and coconut crumpets, with buttered toast beside apple crumble cooling on the sill. A subtle herbal lift of thyme and orange pith danced with a savoury edge. Tarry treacle-glazed ham and a lick of char hinted at a Sunday roast in progress. The palate was a malt-lover’s dream: banana bread soaked in chocolate stout, silky chocolate malt and malted porridge sweetened with honey. Chocolate-coated malted honeycomb balls rolled across the tongue, chased by a whisper of light hop and toasted grain. Water brought a shift toward pâtisserie indulgence, with foamy banana, pain au chocolat and apricot danish, plus a cheeky nod to the supermarket bakery aisle. Green notes of marron glacé and toasted walnuts mingled with white grapes and a hint of mead. The reduced palate offered a final hurrah of stewed rhubarb and gooseberry fool, dried sour cherries, cocoa powder dusted over marzipan and apricot jam, all wrapped in a dollop of brandy butter. Savour this dram as it walks the line between breakfast comfort and dessert decadence.