Cask No. 113.21

Cask No. 113.21

Jammed with ginger

Speyside, Spey

The nose at first suggested perfumed manifestations of talcum powder and freshly cut flowers, however as it became acquainted with the surrounding air we noticed a shift towards chocolate and ginger fudge with a tingle of wasabi. Earthy notes continued like walking amongst forest bracken with elements of rhubarb, boiled rice and ginger biscuits. A sticky sweetness lingered on the breeze like sugar coated fennel seeds that morphed on the palate into sweet chilli sauce. Then demerara sugar delivered us to fig jam and tangy ginger marmalade whilst rye bread was served with an ample amount of honey. Fresh root ginger persisted with a playful tingle with cumin highlighting complex spice that faded to strong black tea on the finish.