We’re at the top of the class for taste this month. Toffee, baked apples, fudge, candy floss, pipe tobacco, salted caramel and honey on a stave all add up to an A+!
CASK No. 48.56 POPCORN IN A SAUNA
13 years old; 1st fill barrel; 56.3%; Juicy, oak & vanilla
Peachy perfume to start then a cinema foyer with popcorn and toffee with hazelnuts. Orange ice cream, lemon and sherbet on the palate. On reduction – Belgian waffles and chocolate milk, then hot pine wood and plenty of popcorn. A well balanced spicy and sweet finish.
CASK No. 50.68 ORANGE EXPOSITION
25 years old; refill barrel; 57.3%; Spicy & sweet
Orange oil, custard on baked apples and a touch of noble rot. To taste, icing-covered biscuits, hazelnuts and honey. Water brings spearmint chewing gum and pleasant solvent notes (acteone, airfix glue), apricot yogurt. Orange oil, orange muscat, emulsion paint and chocolate oranges.
CASK No. 73.71 A SCENE FROM MADEIRA
14 years old; refill butt; 55.5%; Spicy & sweet
The nose offers sweet treats (coconut macaroons, walnut fudge, honey cake, custard creams) on a wooden table, with flowers. The palate has mouth-flooding sweetness (apple strudel, cinnamon swirls, maple and pecan Danish) with a delayed spicy, ginger, chili kick.
CASK No. 71.41 CURIOUS AND INTRIGUING
17 years old; refill gorda; 57.2%; Deep, rich & dried fruits
An intriguing nose – spiced toffee apples, figs, fudge and old wood; dried flowers, rich sherry and treacle. The palate has menthol and eucalyptus, burnt toffee and beetroot crisps – pleasantly woody, acceptably earthy and sweet as candy floss.
CASK No. 66.72 PAGAN FEASTING ROUND THE FIRE
11 years old; refill barrel; 58.9%; Oily & coastal
Flaxen haired maidens with narcissi wreaths carrying dripping tallow candles. Kaffebröd (cardamom and fennel) with French salted butter. Sweet pipe tobacco and creosote. Grilled Portobello mushrooms with ham on toast. Corn cakes wrapped in an oily rag. Roasted chestnuts. Spellbinding.
CASK No. 29.178 BEE-SMOKER ON A PEBBLE BEACH
20 years old; refill barrel; 55%; Peated
Something of the sea on the nose – fresh oysters, boat-decks, dried seaweed, a pebble beach – also gooseberry, lemon, salted caramel and bubble-gum bonbons. The palate is deliciously smoky, salty and floral (lavender, sherbet straws, earthy spices, coal-dust, honey on a stave).