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Variations of aromas and flavours
112 Sweet and grubby
we transferred this whisky into a 1st fill custom toasted American and European oak barrique
The reduced nose gave one panellist a ‘boozy chocolate fondue’ (dipping sponge fingers
liquorice and oak – lively but lovable
Cask No. 37.138 Campbeltown Variations of aromas and flavoursCask No. 37. 138 After the party Speyside, Spey After 15 years in ex bourbon wood, this was introduced to an American oak first fill PX hogshead. The nose treated the Panel to treacle tart, toasted coconut, cassis, plum sauce on roast duck, sherry spilled on a flamenco floor and fag ends stubbed out in a red wine glass. The palate combined sticky toffee pudding sweetness with raspberry concentrate and ruby port, before an earthier finish of wood,
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