Gooseberry and cinnamon caugHT
on a coastal breeze - then liMe,
chilli and Black pepper.
GenTle smoke gives way
To ciTrus zesT, fruitcake
and Toffee.
PeaT smoke ebbs into
rounded malT and
dark chocolate.
Every whisky has to be at least 18 years of age. That’s a long time in oakcasks, so you start to get a bit of oiliness, a fuller body and bigger mouthfeel. There is a gentle warming spice but also some wonderful tropical notes from the oak wood. For some in the whisky world, the mid to late teens for a whisky is the optimum age – and drinking this I can see why.
