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Water brings some caramel sweetness to the nose – marrons glacés
nutmeg and clove
heather honey and coal tar soap
sandalwood and fresh linen greeted us at first
you’ll be steeped in pleasure with Scottish Tea Time
Cask No. 113.21 Deep rich & dried fruits Water brings some caramel sweetnessCask 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
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