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initially sun-cured and then further cured over aromatic wood and a fragrant herb fire giving it an intense smoky-peppery taste
Water added the earthy note of a black tea called Pu-Erh from China and to taste now sweet dumplings simmering in bubbling cinnamon-spiced blackberry compote
Date distilled: April 2000
Intensely interesting
Diving into flowerbeds
Cask No. 10.153 10 years and under initially sun-cured and then furtherCask No. 10. 153 The prince of quince Islay Curiously harmonious aromas beckoned us for a closer inspection as shortbread formed an allegiance with heather, quince and prickly gorse bushes in bloom. Something spicy lingered like ginger cake and peppercorn sauce with its joyfully oily texture. Subtle woody notes washed up like driftwood on a warm sandy beach that developed into a salty twang of sea air. A hefty wallop of chilli on the tongue softened
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