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Region: Highland
The palate started out with mouth-flooding sweetness (apple strudel
artist’s varnish and almond oil came to the fore closely followed by freshly sawn pine wood and a dew sprinkled Limousine oak forest at dawn
salted caramel and bubble-gum bonbons – maybe also some bacon crisps
com) and delivery to your front door
Cask No. 53.266 Light & delicate Region: HighlandCask No. 53. 266 Salt & vinegar kelp Islay Notes of twiglets and marmite smothered toast greeted the Panel at first nosing. Along with vinegar soaked fish and chips, salted crab meat, mercurochrome, nettles, elastoplast and burnt caramel. With a little water we also found a rusted shipwreck, pin sharp lemon juice, lime cordial, dense heathery smoke, silage, smoked tea and burning kelp. The mouth was pure mezcal with peated olive oil, camphor,
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