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Matured for 11 years in a bourbon hogshead before being transferred to a first fill sauternes barrique
prunes and raisins as well as dark ginger chocolate and a bowl of granola served with orange infused honey
smoked herbal teas and freshly baked
twirling through heavily oaked chardonnay and overripe pineapple before morphing into apricot jam and lemon meringue pie
The nose was very evocative of Andalusia – orange peel
Cask No. 26.194 Wales Matured for 11 years inCask No. 26. 194 Bish. Bash. Bosh! Highland, Northern Typically easy, immediately enticing and recognisable as this make. Notes of bubblegum, sandalwood, green herbs and things like honey, mango and lychee. Water brought us pine cones, white beach pebbles, Battenberg cake and yellow fruits with a sweet floral touch. In the mouth we found dessert wine custard, cherry bakewell, dried mango, melon and lemon marmalade. With water emerged olive oil cake,
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