Cask No. 66.65 Heavily peated
Smoky, peaty, medicinal were immediate comments before descriptors of smoky bacon crisps, peat fired barbecue with pork bellies, peppered pork sausages and grilled scallops next to witch hazel gel, Vicks VapoRub and a freshly brewed cup of turmeric tea. On the palate like a ‘smoke explosion’ or ‘breathing diesel’ – quite an experience! Behind that a well roasted chicken with fresh thyme and tarragon. Water released perfumed spices, burnt raspberry marshmallows and a Thai green prawn curry using coconut milk. The taste was like a sweet and sour pot roast. You either love it or hate it – most of us loved it!
|Date Distilled||October 2004|
|Cask Type||1st fill white wine hogshead|
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