Cask No. 6.30 Single Cask Spirits the nose became syrupy sweet

the nose became syrupy sweet – crème brûlée crust

Exquisite and beautiful whisky

digestive biscuits and olive oil were noted

The sorbet did come with caramel wafers

an elegant and textural waxy coating with coastal mineralic bluster

Cask No. 6.30 Single Cask Spirits the nose became syrupy sweetCask No. 6. 30 A stealthy luncheon tipple Speyside, Deveron First out of the glass is pollen, honeysuckle, ripe guava, toasted seeds and pink marshmallow. A rich a satisfyingly sweet aroma. Some orange oils and fresh herbs lingering in the background. Add water and you find those herbs becoming resinous with notes of hand lotion, caraway, bitter lemon and floral notes such as roses in bloom and carnations. Theres even a quinine zing about it. The