The April Outturn brings a fragrant bouquet of fresh casks blooming in flavour and aroma.
Enjoy this blossoming bunch!
CASK No. 39.113 AN EXPLOSION OF PLAYFULNESS
15 years old; refill hogshead; 57%; Young & spritely
The nose is light, fruity and sweet – flying saucers candies, sherbet, vanilla, limoncello and grapefruit; becoming floral with water. The palate is lively and youthful – popping candy, sherbet lemons, orange zest, bath bombs, yellow gummy bears, coconut and liquorice.
CASK No. 48.67 GODZILLA VANILLA
13 years old; 1st fill barrel; 57.6%; Juicy, oak & vanilla
The nose combines fruit (mango, pear, passionfruit, peach, strawberries) with sweetness (chocolate, honey, caramelized sugar) and cask derivatives (oak, turmeric, pepper). The palate has tropical fruits (pineapple, banana, kiwi), toffee apple, nutmeg, Japanese mustard and shed-loads of vanilla.
CASK No. 7.126 IT’S GONE NUTS!
11 years old; 1st fill barrel; 57.9%; Spicy & sweet
Honey spiced toddy and toasted flaked almonds topped amaretti biscuits. Jaffa cake with dark chocolate and orange blossom. Baklava with chestnut honey. Sugar roasted almonds, raisin and fig. Chunky marmalade with a final rumble of brazil and wasabi peanuts. Cracking stuff!
CASK No. B3.3 TREACLE BUNS IN A SAWMILL
2 years old; new charred oak; 54.3%; Spicy & sweet
The nose has honey, raspberry pop-tart, and ‘Treacle buns in a sawmill’ – water brings out Danish pastries, pumpkin pie and potpourri. The sweet palate (corn candies, vanilla sugar, pancakes in syrup) is balanced by wood spices and cranberry tartness.
CASK No. 3.228 A DEEP, BROODING MASTERPIECE
26 years old; 2nd fill sherry butt; 46%; Old & dignified
Blackberries, salted caramel sweets and freshly baked ginger bread. Then light peat, malt loaf and sherry combined. A fizz on the tongue; Love Hearts, oranges and redcurrants. Spare ribs with a soy glaze. Bakewell tarts, smoke and lavender to finish.
CASK No. 53.216 BBQ IN PINE-CLAD DUNES
21 years old; refill sherry butt; 60.6%; Lightly peated
After the bonfire in the hospital parking lot we started a barbecue with smoked ham and mackerels. The taste sweet was peat smoked cured ham and pork sausages. With water, aromas of Arbroath Smokies and flavours of gammon steak with caramelized pineapple slices.
20 years old; refill barrel; 58.6%; Peated
On the nose – tendrils of complex smoke weave around leather, saddle soap, root beer, antiseptic, malt extract, vanilla, starched nurses and lemon bonbons. On the palate – teasingly perfumed smoke, bonfire ash, exotic fruits, walnuts, pepper, aniseed and Edinburgh Rock candy. Delightfully complex.