Gooseberry and cinnamon caughl
on a coastal breeze - then line,
chilli and vlack pepper.
Genlle smoke gives way
lo cilrus zesl, fruitcase
and loffee.
Peal smoke ebbs into
rounded mall 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.
