Cask No. 68.85

A fresh and vibrant aroma greeted the panel with tropical fruits such as mango, coconut and pineapple being joined by the warm scent of banana bread and cinnamon raisin rolls. On the palate, a stack of banana pancakes with lemon juice, maple syrup and chocolate spread. After the addition of water, the nose moved on to fluffy scones bursting with sultanas and topped by either peach and apricot jam or marmalade. Our scones were served with a rosehip, nettle & mint tea sweetened with stevia. Following eleven years in an ex-bourbon hogshead, we transferred this whisky into a 2nd fill heavily charred hogshead.

USA allocation: 108 bottles