Cask No. 70.64
Top-Notch Tour
$220
Following 14 years in an ex-bourbon barrel, we transferred this whisky into a first fill Australian tawny cask. Tawny casks are more likely to add dried fruit, toffee and a toasty warmth to a dram, and this 17-year-old Highlander is the perfect example. The Panel was met by a potpourri of candied walnuts, dried figs, treacle toffees on the nose, while the palate took them on a journey. Panellists were transported to the Caribbean for some Jamaican sorrel, a drink served with dried sorrel, sugar, fresh ginger, allspice berries, whole cloves, star anise and orange peel. Please limit one (1) bottle per member
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Flavour Profile:Dried Fruits & Spices
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Age:17 years
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Region:Highland, Northern
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Cask:First-fill Australian Tawny 300L
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ABV:55.7%
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Distilled Date:February 14, 2008
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USA Allocation:60
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VOL:700mL
Tasting Panel Notes
A potpourri of candied walnuts, dried figs, treacle toffees and lovage cordial arrived alongside some quintessentially summery gin-based fruit cup to greet the Panel. On the palate we went from Britain to the Caribbean for some Jamaican sorrel, a drink served traditionally at Christmas. The ingredients: dried sorrel, sugar, fresh ginger, allspice berries, whole cloves, star anise and orange peel. After reduction we had skipped to France to open a bottle of pineau des Charentes before eating butterscotch pancakes topped with a compote of berries and, going full circle, a British summer fruit pudding. Following 14 years in an ex-bourbon barrel, we transferred this whisky into a first fill 300-litre Australian tawny cask.
