Cask No. 63.61
Getting baked in the afternoon
$90
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Flavour Profile:Young & Spritely
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Age:8 years
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Region:Speyside Spey
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Cask:First-fill barrel
Notes
Cask No. 63.61
Getting baked in the afternoon
Speyside, Spey
Begins with a sourdough starter. Then continues the baking theme with scone mix, hot cross buns and liberally buttered crumpets. Some key lime pie, rosehips, new world hops, lemon peel, wormwood and herbal toothpaste. A splash of water offers up carbon paper, hay loft, straw, graphite, earthy aspects, waxed canvas, baking parchments, old wine cellar and gentle wafts of Lapsang Souchong. The palate is full-on Fruit Salad sweeties, sweet grapefruit, melon balls, thyme, bouquet garni, miso broth, star fruit, fennel seeds and yellow flowers. Water offers buttered toast, seed mix, unsalted peanuts, hot cereals, sunflower oil, putty, fermenting wash and brioche.
Cask: First-fill barrel
Age: 8 years
Date distilled: November 2010
Alcohol: 57.5%
USA allocation: 72 bottles
