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all ‘dressed up’ with watermelon vinaigrette using a combination of agave and Dijon mustard
After nine years in an ex-bourbon hogshead we transferred this whisky into a heavy charred new oak hogshead
A good slug of water brings out smoked paprika
salted butter and sandalwood
Water brought forward more salty and citrusy notes followed by poppy seed coated bread
Cask No. 93.126 10 years and under all ‘dressed up’ with watermelonCask No. 93. 126 Campbeltown comedown Campbeltown A nose rich in character and personality. It opens with linen, cactus, bamboo, miso broth, soy sauce, crushed aspirin, shoe polish, mineral salts, new leather, tar extract, old rope, sack cloth and Darjeeling tea. There's also petrol, flowers, iodine and malt bins. Water enhances the farmyard qualities. Lots of fermenting wash, haystacks, delicate cow pats, mineral, ash, olive oil, coal dust, paraffin,
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