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ginger and cinnamon were abundant
The scent coming off this sample was dark - chocolate
With water a nice balance between wood and distillate emerges
we transferred this whisky into a # 3 charred 1st fill hogshead
From the magical island of Islay hails Cask No
Cask No. 112.100 Speyside ginger and cinnamon were abundantIt's almost embarrassing, but we felt this was yet another totally stunning example of this make. We got immediate notes of ripe mango, pineapple syrup, tropical fruit esters, bubblegum and waxy custard. Just superb, expressive and totally enticing malt whisky. Some water unveiled crushed nettles, custard slices, limeade, ripe green fruits and a vase full of flowers in bloom. In the mouth we noted a wonderfully creamy texture, vanilla sweetness and
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