Spicy & sweet

Cask No. 44.96  

Who ate all the pies?

Speyside, Spey

The panel initially noted a boisterous mix of key lime pie, aged riesling, walnut oil, coconut milk, vanilla cream and wax. Then some banoffee pie, earth and milk chocolate with a wee slice of lemon cheesecake. Wonderfully textured and layered complexity we thought. With water there was marzipan, mineral oil, pencil shavings, botrytis and a musky hessian note. The arrival in the mouth was wax in texture with orange marmalade, brown sugar, ripe pineapple, exotic hardwoods, vase water and paprika. A little water added grapefruit skins, aged rum and dry flowers. Transferred at 14 years of age into a first fill charred red wine barrique from a refill bourbon hogshead.

Cask: First-fill charred red wine barrique
Age: 14 years
Date distilled: June 2003
Alcohol: 59.7%
USA allocation: 78 bottles

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