Cask No. 80.28 Deep rich & dried fruits buttered brown toast and some

buttered brown toast and some crisp and mouth-watering green acidity

After spending 10 years in an ex-bourbon hogshead this was transferred to a 2nd fill Spanish oak PX hogshead for the remainder of its maturation

Cask: Second-fill Port hogshead

salty and tongue-tingling – tarry ropes

Full of rolling tobaccos

Cask No. 80.28 Deep rich & dried fruits buttered brown toast and someCask No. 80. 28 Bootleg saloon breakfast Speyside, Spey The first whiff was maple syrup on porridge and oaty flapjacks, green apple and caramel, then leather, tobacco and sawdust on a bootleg saloon floor. The palate was sweet and tart cloudy lemonade, rhubarb crumble and toffee apple; the finish finding nutmeg, chilli and cinnamon. Adding water made the nose more complex gorse, heather and old red roses, poached pears with Gulab jamun and orange and