Cask No. 128.5 $115
As purple as Prince!
Wales
The whisky formally known as Scotch had turned into something very different! Rasp-beret ripple ice cream, Creamola Foam and frappuccino flounced across the nose before cinnamon rye, cherry drops and chambord pushed their way in. At full volume it went lovesexy with blackcurrant cassis, Body Shop dewberry bubblebath and raspberry compote. Frangipane tart and warm oiled leather lingered behind the berry explosion. The texture was viscous and crunchy like croutons in expensive olive oil. Reduced, blackcurrant took the guise of Pop Tarts, Solero iced lollies, Lockets and bramble cranachan topped with Mr Whippy ice cream. Let’s go crazy!
Drinking tip: When you want to go from blue to purple
Colour: Creme Catalan
Cask: First-fill barrel
Age: 9 years
Date distilled: January 2006
Alcohol: 60.2%
USA allocation: 102 bottles
Flavour profile: Sweet, fruity & mellow
Cask No. 48.42 $105
Grown-Up Ice Lollies
Speyside, Spey
Soothing, innocent and fresh at first nose, the panel was overcome with chamomile, agave syrup, lavender, cherry blossom and desiccated coconut: ‘like a glimmer of sunlight shining through a dewy forest’ one announced. This freshness carried through to the palate with sweet butter pastry, real lemonade, fizzy green apple sweets and gooseberries. Slightly hot, yet very refreshing and thirst-quenching. A little water turned the dram into a variety of homemade summer ice-lollies: blackcurrant, pear, melon, eucalyptus and clementine – take your pick! Strawberry yoghurt, lemon sherbet, green grapes and croissants with lime jam to finish. A refreshing afternoon treat!
Drinking tip: When you need a summer refreshment – add a drop of water for a juicy-fruit flavour explosion
Colour: Oaked Chardonnay
Cask: First-fill barrel
Age: 10 years
Date Distilled: November 2002
Alcohol: 56.7%
USA allocation: 90 bottles
Flavour profile: Sweet, fruity & mellow
Cask No. 35.111 $125
A chalet girls dram
Speyside, Lossie
With this whisky the panel were transported to an alpine cabin. On the nose they fancied pork crackling with red currant jelly and tom yam paste. Rich sherried notes of creme brulee and ginger snaps. One was reminded of hot ski wax. To taste they found a meaty feast of biltong, pate on rye toast and coq au vin. It was as if a pan had been deglazed with Grand Marnier or trappist beer. With water, hot chocolate and tangerines in brandy developed. A leather pig skin football was kicked about. A curious and quirky dram.
Drinking tip: Apres ski
Colour: Rich copper
Cask: Refill Chardonnay hogshead
Age: 12 years
Date distilled: November 2001
Alcohol: 59.3%
USA allocation: 90 bottles
Flavour profile: Deep, rich & dried fruits
Cask No. 53.216 $175
BBQ in pine-clad dunes
Islay
After the bonfire in the hospital car park we went to the pine-clad dunes and started the barbeque for our dinner consisting of honey glazed smoke ham, gammon steak, whole mackerel with lemon, oregano, olives and Ayrshire new potatoes with sour cream and parsley. The taste neat therefore no surprise, sweet cured ham, pork sausages and a lingering mild sweet peat smoke. With water the food turned into steamed mussels and cockles, Arbroath Smokies and herring salad in a sour cream sauce. The taste now sweet and juicy like a grilled gammon steaks with caramelised pineapple slices.
Drinking tip: For your evening barbeque by the sea
Colour: Polished soprano saxophone
Cask: Refill butt
Age: 21 years
Date distilled: July 1993
Alcohol: 60.6%
USA allocation: 90 bottles
Flavour profile: Lightly peated
