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The finish encapsulated chocolate orange with burnt toffee served on an oak cask stave
The panel were taken aback by the sheer blast furnace of peat emanating from the glass
indulgent apple and apricot pastries
The palate had intimations of vanilla custard and tinned pears
Cask: Second-fill Pedro Ximenez hogshead
Cask No. 73.105 Spicy & dry The finish encapsulated chocolate orangeCask No. 73. 105 A couthy tipple Speyside, Deveron Soft aromas of damp earth at first with mint tea, white chocolate, Muscovado sugar, tea tree oil and muesli. A clean and fresh nose with hints of strawberry wine and wild raspberries. With water notes of lemon barley water appear alongside buttered cereals, popcorn, subtle waxiness, dried sage, plain scones, old books and damson jam. The palate unfolds with green fruits to the fore, lemon cordial,