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Cask: First-fill toasted oak hogshead
gooseberry jam and dried apricots – we also got cinnamon swirls
tutti frutti
The reduced nose involved crème brûlée
The palate was muscular
Cask No. 70.55 Speyside Cask: First-fill toasted oak hogsheadIn the woodworking workshop, amid the perfect grain of wax polished mahogany and varnished veneer, sat a tin lunch box brimming with smoked ham, marmalade on buttered hot cross buns and a thick slice of orange drizzle cake. A selection of jars contained homemade ginger wine, fermenting perry and sultanas soaking in cognac. The carpenter added a few drops of water to a glass, followed by cocktail bitters, orange brandy and a gentian infused apritif,
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