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Date distilled: October 2008
The palate becomes much sweeter and tamer – apple tart and lemon meringue pie with a good mouth-tingling swirl of peat smoke
plenty of zingy booze but now in a rum punch made with freshly squeezed oranges
lemon with white rum)
We opted for the dark and syrupy delights of Pedro Ximenez sherry butts
Cask No. 16.57 Light & delicate Date distilled: October 2008Cask No. 16. 57 Smoky feast Highland, Southern The nose was superbly punchy and full of hot pink peppercorns at first. Then shoe polish, pin sharp smokiness, cured bacon and game meats. Dense sheep wool oils, burning newspaper and charred wood embers. Water brought heavier wood notes such as hot charcoals and burning pine cones. Then black olives, camphor, natural tar and silage. The mouth was initially riddled with anchovy paste and umami broths.
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