Tasting Notes

Nose
Extremely varied and complex. Greek yoghurt blended with vanilla and lemon zest and oats. Semi-sweet guava juice with floating islands of cooling aloe vera. Then dry Alsatian Riesling and a cooling triptych of menthol, eucalyptus & black cardamom.

Palate
Light and fluffy vanilla madeleines but made with a cut of rye flour in the mix. These are served up with a mimosa of brut champagne and white grapefruit juice. Blanched almonds and a hint of cracked black pepper. Sophisticated, with a slightly dry balance in contrast to the nose.

Finish
The finish is long and dry and even a little fizzy. Sherbet buzzes on the tongue and dissipates to reveal an undercurrent of delectably toasted oak and roasted nuts.

Bioengineering – Malting

A practice almost entirely lost to the annals of time, the by-hand floor malting process captured by Ralph Steadman’s illustration is being recommissioned at Bruichladdich distillery. This cask was selected for its incredible complexity and remarkable balance.