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Later we started making supper
in a petrol station
red wine lees and Barolo Chinato
After eleven years in an ex-bourbon hogshead we transferred this whisky into a new oak hogshead with a heavy toast and a medium char
freshly milled oats and pollen-laden white lilies
Cask No. 63.91 Grain Later we started making supperCask No. 63. 91 Oh behave! Speyside, Spey The initial aroma suggested to us that this was a classical and rather old style highland malt whisky. Rich and toasty cereals were complimented by dried banana chips, soft notes of hessian, pithy citrus peels and expensive olive oil. Charismatic and deeply enticing. With water it evolved a deeply exotic edge with hedonistic notes of pineapple, chamois leather, coconut milk and sandalwood. The palate was
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