Cask No. 93.100 Deep rich & dried fruits polished conkers using beeswax and

polished conkers using beeswax and in the taste

Intense heat like red hot chilli peppers smothered in sweet dark chocolate

Date distilled: September 2002

There’s also marjoram

Self-perpetuating perfection

Cask No. 93.100 Deep rich & dried fruits polished conkers using beeswax andCask No. 93. 100 Flowers in a coal bunker Campbeltown The thick dust of a coal cellar compounded with burnt caramel and blackened butter against creosote painted fencing and freshly cut turf. A floral fragrance wafted from the dark and mixed with the sweetness of sawdust and wood shavings in a carpenter's workshop. The sticky viscosity of cough syrup intermingled with putty and brine before a draft of chilli heat presented the palate. The tingle of