PREPARATION FOR SKINNY DIPPING
Cask No. 53.270
Pure farmyard! All smouldering wood ash, strap leather, old hay loft, tractor engines and mutton heavy stovies. Some burnt orange peel, burning newspaper and flint smoke. Water brings out coal tar soap, brake fluid, mead and burlap. Hints of antiseptic, chicken soup, mustard oil and burnt toast.
The arrival in the mouth is all on earthy peat oils, lemon jam, biltong, game meats, pine cones, dried banana chips, camphor and lanolin. A splash of water gives jasmine tea, caraway, incense, ginger beer, heavy eucalyptus oils, smoky bacon, salted liquorice, butterscotch and paraffin wax. A wee beast!
|Date Distilled||25 November 2010|
|Cask Type||Re-charred hogshead|