Crème brulée then thick custardover pears, soon becoming more savoury (“quiche Lorraine with brown sauce”), chorizo sausage, Bovril, with traces of treacle toffee. At natural strength the taste echoes this: burnt sausages with toffee glaze – meaty and spicy. Water raises classic Spanish oak notes initially: dry overall, with matchbox striker, dusty dried fruits and baking spices. jam roly-poly pudding in the mouth, then a return of the savoury flavours (Marmite, Bovril), drying towards a spicy finish. Umami…After 17 years in a refill hogshead, we transferred this whisky directly into a sherry butt for the remainder of its maturation.
Drinking tip: Kirkaldy prom on market day
Colour: Pale amber Cask: Second-fill butt Age: 18 years Date distilled: August 1997 Alcohol: 53.2% USA allocation: 90 bottles