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The palate now – lemon squeezed on calamari
but when given a little time a picture evolved
custard creams and Garibaldi biscuits
Date distilled: May 2008
The minty heat came through on the palate – aniseed
Cask No. 44.68 Juicy oak & vanilla The palate now – lemonCask No. 44. 68 Tea time treat Speyside, Spey The nose neat was a real potpourri of aromas ranching from cedar wood shavings over lemon oil to dried roses. There was also some kind of tangy and sweet fruitiness, like that of a green apple smoothie or a gooseberry Bellini. On the taste neat it was that tanginess and sweetness of rhubarb and custard bonbons at first, before custard creams arrived. Water helped releasing more complex aromas of baked
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