sample image

Macallan 20yo (55.4%, SMWS of Canada, 24.117, 2nd Fill PX Sherry hogs Head, 196 Bts.)

“Mostarda di Frutta di Cremona” so says the label and Google translation tool says “Fruit Mostarda of Cremona” which is equally unhelpful. Wikipedia says “Mostarda (also called mostarda di frutta) is an Italian condiment made of candied fruit and a mustard flavoured syrup.” At this point all interest was lost and so on the undiluted nose there is Mostarda some spiciness and honey along with air dried tree fruits and a hint of some form of after shave, something like Tabac (a blend of lavender, citrus, and warm florals – remember that cologne??!!). It’s strong and needs some water, a good dollop brings out some for the cologne notes as well as some oak and fruit. The taste (with water) is good; more of the tobacco, a good creaminess, some more of the dried fruit, sherry and some really good lemon sherbet. The finish is a treat and follows closely in the foot steps of the nose and the taste. A late arrival of some fudge really ties the finish together. The finish is long, long and holds together very well. A very, very late malt arrival.

Very good and unrecognizable as a Macallan. Water improves it but don’t over do it.

$ unknown as the sample was kindly provided by Andrew Ferguson of Kensington KWM Calgary.

89 points

Part one of four examining SMWS of Canada Bottlings….

Welcome to the Angels Whisky Club newsletter for April.

Hello Angels, welcome to our latest newsletter, containing news and views within the worldwide whisky industry. We are away again on tours this month to distilleries all around Scotland. Maybe stocking up with some newly found bottles en route, who knows? Welcome to our new members, we hope you enjoy the club website, send in any news or features/photographs you wish.

Watch the world exclusive trailer for Ken Loach’s The Angels’ Share, a link on the homepage. Thanks to angel member; Roald Arne Kvamme

An Angel member told us of an interesting bottle recently sold for over 700 pounds in Moscow; http://angelswhiskyclub.com/awc/markwattdram.asp

The BIG WHISKY INTERVIEW; we have two for you this month, Isle of Mull and Willie Tait of Jura Distillery. Find both online by hitting the big whisky interview image on our home page.

ARDNAMURCHAN DISTILLERY news; Adelphi distillery … Maybe? a multimillion-pound distillery that could bring jobs and hundreds of thousands of pounds to a remote Highland glen on Ardnamurchan. http://angelswhiskyclub.com/awc/scottishdistilleries.asp

KINGSBARNS DISTILLERY, KINGDOM OF FIFE, SCOTLAND Here is a chance to become involved from the very start, plans for a new distillery near to the Home of Golf (St Andrews) are well under way. Paul has been chatting to Doug Clement, asking some questions on your behalf, some a wee bit awkward we thought, but needed to be asked… see Kingsmills Distillery feature; http://angelswhiskyclub.com/awc/kingsbarns.asp  Maybe become a shareholder?

Whisky News; http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Irish Distillers Pernod Ricard, makers of the world’s No 1 Irish whiskey, Jameson, has been named Whiskey Distiller of the Year and Whiskey Brand Innovator of the Year http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Amrut Distilleries, the maker of India’s finest malt whisky, pick up the “New World Whisky” title in Chicago http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Tomatin Distillery’s single malt Scotch whiskies has received an “Extraordinary Ultimate Recommendation” . http://angelswhiskyclub.com/awc/angelsnewsandviewsonwhisky.asp

Famous Grouse news, see; http://angelswhiskyclub.com/awc/famousnews.asp

The last Johnnie Walker Red Label bottled at the Ayrshire plant. The world’s largest distiller, Diageo, announced in 2009 that it was closing the Kilmarnock facility, where more than 700 people were employed. Some staff are moving to other jobs, others have agreed to severance pay, and 82 are being made redundant.

Scotch export sales reached £4 Billion in 2011!!!

Angels Golden Dram Award; see home page bottom right corner, a couple of excellent Scottish pubs we have awarded a great honour!

Maker’s Mark’s Perfect Mint Julep Recipe for Derby Day

It’s time to press your seersucker suit and unpack your fanciest hat because racing around the corner comes the most exciting two minutes in sports, the Kentucky Derby on May 5th! More than just a sporting event, Derby is as much about fashion and sipping mint juleps as it is horse racing. So, what exactly is a mint julep? It sounds simple – ice, bourbon, sugar and mint – but the truth is there’s a lot of prep that goes into making this iconic drink correctly.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. Rob Samuels, eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr., has happily offered up his family’s personal recipe for The Perfect Mint Julep so that you can share it with our readers. (See below)

For those who don’t have enough time to make juleps, Rob suggests trying Maker’s 46 – the first new bourbon from Maker’s Mark in 52 years. Best enjoyed neat or on the rocks, Maker’s 46 is finished with seared French oak staves and offers a bolder and more complex taste than the original Maker’s Mark. It has a rich, creamy caramel and vanilla flavor with a big, oaky finish.

For other great cocktail recipes using Maker’s Mark Bourbon, visit www.makersmark.com

“The Perfect Mint Julep”
(Serves 14-16)

Ingredients:

1 liter Maker’s Mark® Bourbon

Lots of fresh spearmint

Distilled water

Granulated sugar

Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

We’re just back from the Outer Hebrides and a Abhainn Dearg Distillery Warehouse Tasting….

http://www.thewhiskybarrel.com/blog/post/id/abhainn-dearg-scotch

Kind regards,

Alastair @
The Whisky Barrel
www.thewhiskybarrel.com

Whisky Magazine’s Online Retailer of the Year Award 2009, 2010 & 2011

Whisky ambassador receives two industry honours

Douglas Campbell, Brand Ambassador at Tomatin Distillery, is the proud recipient of two prestigious awards from the whisky industry, marking 50 years’ service at Tomatin Distillery.

Douglas has been inducted into Whisky Magazine’s ‘Hall of Fame’; a permanent tribute honouring those noteworthy individuals who have made a lasting contribution to the world of whisky. Having joined Tomatin in 1961 at the age of 15, Douglas progressed through almost every area in the distillery before being appointed Distillery Manager in 1990. He now promotes the brand worldwide in his current role of Brand Ambassador. The Hall of Fame honour was presented at the Waldorf Hilton in London on 22nd March 2012.

Induction into the Hall of Fame follows Douglas’ recent receipt of a Lifetime Achievement award from Whisky Advocate magazine, America’s leading whisky magazine in February 2012. Every year the magazine awards its
Lifetime Achievement Award to someone who has distinguished themselves in the industry over long years of service. Douglas has been selected by the magazine to receive the 18th annual award because in their view, “dedication such as his should not go unnoticed”.

Tomatin Distillery released a special limited edition whisky last year in recognition of Douglas’ 50 years’ service. Douglas himself created the single malt using whiskies distilled in each of the 5 decades he has worked at the
distillery, calling it ‘Decades’.

Robert Anderson, CEO of the Tomatin Group, commented: “Douglas had already contributed 27 years to Tomatin when I took up my post in 1988 and has therefore always been a great inspiration to me. ‘Decades’ was a fitting compliment to Douglas’ participation in the evolution of Tomatin, and these honours further highlight the dedication given by Douglas over the past 50 years. We couldn’t be prouder of him!”

Douglas added: “Even after 50 years I am still learning new things about the Scotch whisky industry, and most importantly, I still enjoy doing what I can to help promote the Tomatin product.”

Notes

 URLs:

http://www.whiskyadvocateblog.com/  

http://www.whiskymag.com/awards/hall_of_fame/
 The Tomatin Distillery Co Ltd is a producer and blender of Scotch whisky, boasting a strong core range of single malt whiskies along with a range of popular blends.
 Website: www.tomatin.com Facebook: www.facebook.com/Tomatin1897 Twitter: www.twitter.com/Tomatin1897
 The distillery was established in 1897, and while historically the whisky produced was primarily sold for use in other brands of blended whisky, the company is now very focussed on growing the Tomatin single malt brand in its own right.
 The company’s most popular blends are The Antiquary, The Talisman and Big ‘T’.
 The distillery is owned by Japanese company Takara Shuzo: http://www.takarashuzo.co.jp/english/index.htm

Dunkeld Atholl Brose voted world’s best liqueur

Elgin based whisky, wine and spirit merchant, Gordon & MacPhail proudly announces Dunkeld Atholl Brose has been crowned ‘World’s Best Whisky Liqueur’ at the World Whisky Awards 2012.

More than 300 whiskies and liquors battled during three intensive blind tasting rounds to be crowned the World’s Best Whiskies. 

Judges for Whisky Magazine’s independent editorial panel were drawn from some of the best drinks journalists and retailers across the world, with industry representatives made up of master blenders, distillers and brand ambassadors in the final round. 

Inspired by an ancient Highland recipe, Dunkeld Atholl Brose is a delicious boutique liqueur that captures the best natural flavours of Scotland. A luxurious golden blend of single malt whisky, honey and carefully-selected herbs, Dunkeld Atholl Brose is a unique product steeped in Scottish history. 

David Urquhart, Joint Managing Director of Gordon & MacPhail, said: “The World Whiskies Awards are one of the most high-profile and highly-regarded in the industry, so to have been presented with the title of ‘World’s Best  Whisky Liqueur’ really is a fantastic achievement, particularly when you consider that we were judged by a panel of senior industry representatives from around the world.” 

The World Whiskies Awards is the annual selection of the very best whiskies internationally with entries being received from Australia, Belgium, Canada, France, India, Ireland, Japan, Scotland, South Africa, Sweden, the USA and Wales. 

Categories are based upon the commonly held whisky groupings, which define both the style and the process of whisky and whisky production: single malt, blended, blended malt, grain, American and whisky liqueurs. 

Organised by Whisky Magazine, this annual competition selects, awards and promotes to consumers and trade the ‘World’s Best Whiskies’. 

The competition is open to proprietary bottlings only, and is chaired by Rob Allanson, Editor of Whisky Magazine, and exists to inform and educate consumers throughout the world about whisky. 

Notes 

Tasting Note: 

AROMA without water: Sweet, spicy and fruity – cloves and cinnamon, eucalyptus and menthol aromas. 

TASTE without water: Sweet, warming with menthol and peppermint notes. Spicy, herbal flavours and a subtle whisky edge. 

About Gordon &MacPhail:  

Gordon &MacPhail is an independent, family-owned spirit and wine merchant which has been based in Elgin, Moray, since 1895. Four generations of the Urquhart family have continued the tradition of seeking out the best and rarest Scotch whiskies. 

Since its foundation, Gordon &MacPhail’s policy has been to send casks to distilleries throughout Scotland, fill them with ‘new make’ spirit and mature them either at the distillery of origin or in the firm’s own bonded warehouses in Elgin. 

Now one of the world’s leading malt whisky specialists, Gordon &MacPhail exports to more than 55 countries. It offers more than 450 presentations of own-bottled single malts and has a stock-holding of more than 700 whiskies. In 2009, Gordon &MacPhail was awarded the prestigious Queen’s Award for Enterprise in International Trade. 

In 1993 the company purchased Benromach Distillery in nearby Forres.  After extensively re-equipping the distillery over a five year period, Benromach was officially opened by HRH Prince Charles in October 1998. The award-winning range includes Benromach 10 Years Old and Benromach Organic – the world’s first single malt to be certified by the Soil Association.

Buffalo Trace Distillery Wins 3 Major Honors FROM Whisky Magazine

MASTER DISTILLER EMERITUS ELMER T. LEE INDUCTED INTO HALL OF FAME AND GIVEN LIFETIME ACHIEVEMENT AWARD

FRANKFORT, Franklin County, Ky (April, 2012) – Buffalo Trace Distillery garnered high honors during the Whisky Magazine Icons of Whisky Hall of Fame Awards ceremony held March 22, 2012 at the Waldorf Hilton in London, England. Most special was the Lifetime Achievement Award and Hall of Fame induction given to Master Distiller Emeritus Elmer T. Lee.

Elmer T. Lee was born in 1919 on a tobacco farm near Peaks Mill in Franklin County, Kentucky. He graduated from Frankfort High School in 1936 and served in the U. S. Army Air Force during World War II as a radar bombardier on a B-29. After flying missions over Japan through 1945, Elmer was honorably discharged in January 1946. He returned home and studied engineering at the University of Kentucky, where he graduated with honors in 1949.

In September 1949 Elmer began working in the engineering department of the George T. Stagg (now Buffalo Trace) Distillery in Frankfort. In 1966, he was promoted to plant superintendent, responsible for all plant operations and in 1969 he became plant manager. Elmer retired in 1985, but continues to serve as ambassador for Buffalo Trace, educating others on the unique qualities of Kentucky’s bourbon whiskey.

It was in 1984 that Elmer introduced the single-barrel bourbon concept to the world with Blanton’s Single Barrel Bourbon, named in honor of Col. Albert B. Blanton. Elmer is known throughout the industry for his expertise and knowledge of bourbon whiskey and has received numerous awards and recognition.

In addition to Elmer’s honor, two whiskeys distilled at Buffalo Trace Distillery were also awarded “Best in the World” honors by Whisky Magazine at the Hall of Fame Awards:

Eagle Rare 17 Year Old Kentucky Bourbon
Best American Whiskey in the World
Best Bourbon in the World
Sazerac 18 Year Old Kentucky Rye Whiskey
Best Rye in the World

“It’s been such a pleasure and an honor to be able to learn from Elmer Lee,” said Harlen Wheatley, Buffalo Trace Distillery’s current Master Distiller. “The knowledge he brings forth to our industry has been invaluable, and we’re happy everyone else in the world recognizes it as well.”

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Malt Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies.

To learn more about Buffalo Trace Distillery visit www.buffalotrace.com  

Royal Salute Launches Limited Edition Diamond Jubilee Bottle

Created in 1953 to mark the coronation of Queen Elizabeth II, Royal Salute is this year continuing with tradition by celebrating the Queen’s 60 year reign with the launch of the Royal Salute Diamond Jubilee Limited Edition.

In keeping with the Diamond Jubilee theme, the porcelain flagon is finished with a rich, royal blue glaze. Presented in a hand-crafted display box that elegantly showcases the bottle, Royal Salute Diamond Jubilee will have a strong on-shelf presence in over 20 markets, with innovative retail displays, inspired by the light-reflective qualities of a diamond, highlighting the exceptional quality of the whisky within.

Neil Macdonald, Global Brand Director for Royal Salute, says: “Royal Salute was originally created to mark the coronation of Queen Elizabeth II. We are therefore delighted that this Royal Salute Limited Edition will celebrate the Diamond Jubilee – as it is only the second time in history that this milestone has been achieved by a British monarch.”

Royal Salute Diamond Jubilee is a limited edition that will only be available in 2012 during the Jubilee celebrations.

The new expression is available to markets globally from March 2012, with a recommended minimum retail price of $164 for a 70cl bottle.

Notes

Royal Salute
The pinnacle of Scotch whisky, award-winning Royal Salute was first created to mark the 1953 coronation of Her Majesty Queen Elizabeth II. This defining luxury whisky has a very powerful and sophisticated style, and has become the world’s leading luxury Scotch whisky brand.

About Chivas Brothers
Chivas Brothers is the Scotch whisky and premium gin business of Pernod Ricard – the world’s co-leader in wine and spirits. Chivas Brothers is the global leader in luxury Scotch whisky with a portfolio that includes Chivas Regal, Ballantine’s, Beefeater Gin, The Glenlivet, Royal Salute, Aberlour, Plymouth Gin, Longmorn, Scapa, 100 Pipers, Clan Campbell, Something Special and Passport.

For further information visit: www.chivasbrothers.com and www.royalsalute.com

It’s been all go here at Duncan Taylor Scotch Whisky with over 20 bottlings since our last stock update. Here are some of our new drams on offer.

Dimensions Cask Strength

Dimensions Blair Athol 1989 22YO, C2928,
Description: The spiritual home of Bell’s Blend the home of anoften exceptional single malt!
Tasting Notes
Colour: Straw
Nose: Custard powder, soft like pickle. Dry ice! Coconuts shells. A little oily then quite grassy and floral! Buttercups? Then caiman bars
Taste: Chocolate digestives biscuits. Praline chocolates pineapple sweets. Flat cherry cola and then a touch of spice
Finish: More cherries and faint bitter chocolate. Fades to fennel and sage.
Comment: Soft and delicate yet still packs a punch!!

Dimensions Clynelish 1995 16YO, C10157 54.7%
Description: The distillery released of Clynelish sells roughly 8000 cases per year worldwide. Thanks good for Independent Bottlers letting us have more!!
Tasting Notes
Colour: Mid Gold
Nose: Nutmeg, pralines, coffee, liqueurs. Swiss rolls, in fact arctic roll (Cheap Ice Cream) Orange sherbet
Taste: Satsuma’s, kiwi fruits, double cream and soft notes of cornflakes. Some cumin and oregano!! A lot going on here!
Finish: Delicate interplay between spices and sweet tropical fruits.
Comment: This is very goods – Give it time and enjoy!

Dimensions Glen Grant 1990 21YO, C16975, 55.3%
Description: Founded by John and James Grant who previously managed the low long gone Dandelaith Distillery
Tasting Notes:
Colour: Light Amber
Nose: Dark fruits, warm toffee sauce. Then some grassier notes. Apple sauce and then milk chew sweeties. Then clementines!
Taste: Obvious sherry notes, then a bitter chocolate, toffee and plums and poached pears
Finish: Very mouth coating, thick and chewy, toffee, raisins, dried oranges and faint anise.
Comment: A toffee monster!!

Dimensions Glen Moray 1990 21YO, C10297, 53.4%
Description: In 2009 the distillery produced a batch of peated spirit at 40ppm, this is from 1990 so is obviously unpeated.
Tasting Notes
Colour: Bright Gold
Nose: Cold meats, spearmints, lemon cheesecake. Very creamy with some oily notes. Faint notes of fried batter.
Taste: Ginger and nutmeg. Oranges and some cloves, sweet vanilla, honey and mace blades
Finish: Touch of spice gives way to a syrup citrus fruits
Comment: Fruity and spicy – I like!!

Dimensions Glen Moray 1988 24YO, C1350, 48.4%
Description: Converted from a brewery, as was sister distillery of Glenmorangie
Tasting Notes
Colour: Gold
Nose: Marzipan, glace cherries, lemon/lime marmalade, Cake!
Taste: Intense citrus fruits, lemon rind, Becomes earthy and grassy. Delicate mint leaf.
Finish: sweet and juicy citrus notes go on and on…. Grassy with a hint of dry creamy oak.
Comment: My kind of dram – perfect for spring with its zest vibrant nature.

Dimensions Glenlossie 1992 19YO, C981, 51.2%
Description: The Boby Mill that was used at Glenlossie Distillery came from Teaninich Distillery
Tasting Notes
Colour: Warm Gold
Nose: Honey, lots of creaminess. Oranges with a touch of mint. Traces of pineapple, almonds and toffee yoghurt.
Taste: Crisp Juicy fruits. Hint of French toffee. Wine gums and jelly babies. Some grassier notes emerge
Finish: Faint trace of white pepper along with sage and lime leaves
Comment: A fresh and fruity dram!! Cracking

Dimensions Glenrothes 1993 18YO, C161, 54.6%
Description: The distillery expanded from 8 to 10 stilled in 1989. So well used by the time this was distilled.
Tasting Notes
Colour: Bright Gold
Nose: Rich and meaty with a redcurrant edge. Smoky oily notes mixed with toffee popcorn and slight medicinal notes
Taste: Quite spicy with some more toffee notes crunchie and more strawberries and raspberries. Moving toward blackberries and blueberries.
Finish: Lots of vanilla ice cream and then gooseberries and key lime pie
Comment: Sweet, Creamy and Fruity. Summer Whisky!!

Dimensions Imperial 1995 16YO, C50055, 53.8%
Description: There are rumours that this distillery will reopen. Let’s hope it is not just rumours
Tasting Notes
Colour: Gold
Nose: Lots of citrus, limes, kiwis Clementine’s and also some passion fruit. Some milky notes and lots of grassiness and then some plum liquor.
Taste: Thick and oily, some waxiness but also some good quality chocolate. Becomes lighter with some floral notes sugar cordial.
Finish: Mid length but intense fruitiness leading to barley sugar cordial.
Comment: Another stunning Imperial – Please reopen!

Dimensions Mortlach 1995 16YO, C4099, 54.8%
Description: Distillery became part of John Walker and Son in 1923
Tasting Notes
Colour: Mid Gold
Nose: Thick and syrupy. Soft smoke (Very) brand bread, popping candy, white chocolate, ginger and blackcurrants. Also has a hint of nettles.
Taste: Weird but in a good way – soft smoke, oily, dry ash then bags of oranges and leather. Cigar boxes and the juicy fruits emerge.
Finish: Melted butter on bran bread toast, aniseed traditional lemonade – walnuts and apricots
Comment: Mortlach never lets you down!!

Dimensions Teaninch 1983 28YO, C6718, 46.5%
Descriptions: Distilled before the old still house closed in 1985
Tasting Notes
Colour: Pale Straw
Nose: Melons, apricots, white chocolate, dried bananas. Hugely fruity with faint medicinal notes. Lots of peppermint too!
Taste: More fruits again. A real fruit cocktail. Lychee, mango and a touch of sherry trifle. A lot going on here with a slight lime kick
Finish: Becomes more floral and a little grassy then mint humbugs and mashed bananas!
Comment: Simply stunning, drink in the sunshine!

Dimensions 46.0%

Dimensions Benrinnes 1997 14YO, Batch 0002
Description: Amazingly at the bottom of the hill by the same name – No marketing department in 1986
Tasting Notes
Colour: Gold
Nose: Crème Brule, Blueberries, oranges bitters and grapefruits. Warm grass, liquorices and aniseed.
Taste: Honey, iced doughnuts and custard creams. Bags of sugared sweets, iced gems and toffee sauce.
Finish: Softer than expected but lingering citrus and desiccated coconut
Comment: An elegant Benrinnes – Drink before climbing!

Dimensions Linkwood 1996 15YO Batch 0002
Description: One of only 12 distilleries listed as being ‘Top Class’ in the 1974 blender list
Tasting Notes
Colour: Straw
Nose: Coconuts, mango and dried apricots! Mint chocolates and dandelion cordial. Also some grapefruit and amaretto biscuits
Taste: Creamy, lots of vanilla, herbal. Crème Brule and blueberry muffins
Finish: Soft peaches and runny caramel
Comment: One for a sweet tooth!!

 Duncan Taylor Scotch Whisky Limited