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We then returned the single malt into a variety of different casks to develop further
autumn leaves and delicate rancio notes starting to show
We were in a crofter’s house cooking a pot-roasted venison loin with a Shrewsbury sauce made from redcurrant jelly
silky and creamy grilled lemon limeade with just a gentle sweet peat flavour lingering in the aftertaste
Cask No. 35.275 AlmostGone We then returned the singleCask No. 35. 275 A desert island dr(e)am Speyside, Lossie Spectacular opulence, irresistible, luscious luxury and a simple wow were just a few of the useful descriptors from the Panel members. A classic French loaf, pain d'pices, full of warm, comforting aromas thanks to the generous amount of honey and mixed spices (ginger, nutmeg, cinnamon, mace and cloves) in the bread's batter. The taste neat had a fiery temper with plenty of exotic wood spiciness
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