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With water it’s a spiced treacle sponge with balanced tannins
The palate became candy sweet – tablet
warm and lively for a malt that combines light confections
Spicy ‘adult’ sweetness
was the pale straw-colour like a muscadet wine from the Loire valley
Cask No. 93.101 Taiwan With water it’s a spicedCask No. 93. 101 Grand cru cod liver oil Campbeltown The aroma reminded some of The Panel of roast beef tenderloin with a cranberry red wine sauce whilst others got seared duck breast with blood orange sauce. Very (and I mean very) different on the palate neat; pickled and smoked herring, marinated anchovies with sherry vinegar and parsley as well as goats cheese rolled in ash. Water added all sorts of things on the nose starting with carbolic soap,