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green peppercorns in brine and a fisherman’s oilskins
82- Curious complexity
Delve into the Bas Armagnac region of Gascony with four different distilleries offered to create the ultimate single cask Armagnac tasting
cinnamon and charred oak
we transferred this whisky directly into a 2nd fill toasted oak hogshead for the remainder of its maturation
Cask No. 58.27 Cognac green peppercorns in brine andCask No. 58. 27 My muse! Guid auld Scotch drink! Speyside, Deveron We were inspired to wax lyrical by a dense and syrupy nose, laced with strawberries and cream, apricot jam, cranberry sauce and gooseberry tart topped with vanilla foam. Further suggestions included almond paste and foam shrimp sweeties. A little water revealed saffron, herbal sweets, scented wood, yellow gorse flowers and crushed digestives. The palate was equally textured with notes
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