Taster

Nose: Undercooked crêpe, doughnuts and cooking chocolate. Bluebird toffee, \nsome hints of peanut butter on hot toast. The morning smell of a bakery.

Palate: Toffee oiliness and some dusty notes make way for more of the bakery references: a hint of yeast, freshly kneaded dough. The malt makes itself known on the palate.\n

Finish: Olive oil mixes with the spice tones of Houses of Parliament sauce.

Comment: Malty and spicy, maybe a little too much of each of those.

Score: 8.1

Taster

Nose: Moist, juicy, orange marmalade coated fruit cake with hints of guava, melon and apricot. Beautifully fragrant with creamy oak, barley, lime and earth. With time hints \nof treacle and warm wood spices.

Palate: Succulent, spice laden fruitcake, followed by vanilla, barley, melon and honey. Beautifully deep and complex with a very citric middle. \n

Finish: Long, juicy and granity – a classic Highland finish! \n

Comment: A lovely whisky. A perfect marriage of American and sherry oak aged spirit.

Score: 9