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we transferred this whisky into a 2nd fill barrel with a #4 char
caramel and maple syrup but
Tart gooseberry acidity
and vanilla and cinnamon custard
Cask No. G10.43 10 years and under we transferred this whisky intoAn aromatic blend of mulled spices containing cinnamon, cloves, nutmeg and star anise combined with orange and lemon peel next to a scent of exotic wood aromas to make this extremely appealing. On the palate, sweet oak notes joined ginger sweet chai tea flavours, while in the finish we noted toasted oak and roasted coffee. After dilution, the coffee turned into a cappuccino sprinkled with cocoa powder, served alongside a warm crumpet with chocolate
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