Product Description
As the seasons change and the colder crisper notes of autumn make themselves known, these two whiskies come together to create a moment for contemplation.
The Toasted Oak & Vanilla flavour profile of Cask No. 89.25: Library café in autumn embraces the warmth of golden hour sunsets while the Dried Fruits & Spices flavour profile of Cask No. 96.44: Panpepato party starter is a nod to winter feasting and moonlit merriment.
Together they balance a season of contrasts, a moment of yin and yang to celebrate the whisky season ahead.
Tasting Notes
Cask No. 89.25: Library café in autumn
Toasted Oak & Vanilla | Speyside | 2nd fill ex-bourbon barrel | 11 y/o | 59.8%
Like opening an old library book to find coconut shavings, warm sand and grapefruit zest tossed in strawberry glaze. The nose was warm and sweet. The palate built upon a glazed strawberry tart, with buttery pastry and butterscotch stirred with espresso and pistachio syrup. Water amplified pistachio on the nose, with a light maple syrup, crumble topping and autumn leaves. Finishing spice-forward, the palate mellowed to a more tannic hedgerow fruit space, with burnt popcorn dipped in honey, dried apricots and lemon.
Cask No. 96.44: Panpepato party starter
Dried Fruits & Spices | Highland | 2nd fill ex-oloroso hogshead | 15 y/o | 59.1%
We began in the apple cellar, with a nutty, fatty feast of almond butter and lardo, then joined the party with a nip of armagnac and calvados for good measure. A spice bomb of cinnamon, ginger and black pepper burst on to the palate alongside a treacly, chocolate-raisin sweetness with a fiery chilli kick, reminding some Panellists of a panpepato. Careful (!) reduction calmed the riot, bringing out a sweet bouquet of rosewater, potpourri and authentic Turkish delight. The finish was pure indulgence, a banana split loaded with chocolate sauce and fig rolls, all wrapped in a silky, minty hug. After 12 years in an ex-bourbon barrel, we transferred this into a second fill Spanish oak oloroso hogshead to mature further.