Liquid dessert Cask number 125.26
This is drawn from a specially selected, slow-grown, air-dried, American oak cask. There were cries of „lovely’ and „enticing‟ from the panel as they nosed it: fresh oak, blood oranges, and a curious hint of Savlon antiseptic cream, then syrup sponge, Jamaica cake and pecan pie, with Dundee cake and more syrup sponge in the mouth: a voluptuous smooth texture. Water introduces almond oil and pear frangipane [pear sponge with almonds]. Smooth and sweet to taste, with traces of coconut and cinnamon in the aftertaste. A „three cakes‟ kind of a whisky, from the distillery near Tain which pioneered wood finishing.
Drinking tip: With mature Cheddar cheese
Colour: Robertson’s shredless marmalade
Summary note on the bottle:
The slow-grown, air-dried American oak cask has lent this malt a wonderful range of dessert flavours: Jamaica cake, syrup sponge and pecan pie to start with; Dundee cake and more syrup sponge in the mouth. Water wheels in pear sponge with almonds. Delicious!