CASK NO. 80.33

AN ADVOCAAT SNOWBALL

€71.20
 
 
 
  • ABV: 60.0%
  • AGE: 10 years
  • DISTILLED DATE: 23/9/2010
  • CASK TYPE: 1st fill toasted high lactone american oak barrique
  • PROFILE: Juicy Oak & Vanilla
  • OUTTURN: 1 of 274 bottles
  • REGION: Speyside

SPIRIT NOTES

We were ‘making hay while the sun shines’ and being thirsty work, we had plenty of cloudy cider and heather ales to keep us going. A lovely combination of sweet, floral and malty flavours on the palate neat with coconut cookies as well as buttered toast and a hint of a spicy herbal finish. With water we enjoyed a brioche and coconut macaroons washing them down with a glass of a snowball cocktail made with that rich and creamy custard-like Dutch liqueur called Advocaat. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill toasted, high lactone American oak barrique.

 

Fettercairn 2011 SMWS 94.30

SMWS tasting notes:

First nosing suggested to us cola cubes, marzipan, fudge ripple ice cream, root beer syrup and aniseed. We also noted plum jam, sultanas and chamois leather. With reduction we found it became a little gentler and more aromatically intricate with pollens, orange oils, aged citrus peels and dark spiced teas. The palate was alive with simmering wood spices, orange cocktail bitters, spiced rye bread, cough drops and peppermint liqueur. Impressions of Jagerbombs and Tizer in the depths... Some water brought out notes of spiced mead, boozy Dundee cake, fruit loop sweeties, herbal cough medicines, coconut lotion and hardwood resins. Matured for 8 years in a bourbon barrel before transfer to a 1st fill #3 char barrel.

EU Outturn price: 88,10 EUR

 

 

CASK NO. 28.81

A SWIRL OF SPICE

€75.10
 
 
 
  • ABV60.0%
  • AGE9 years
  • DISTILLED DATE21/5/2012
  • CASK TYPE1st fill ex-bourbon barrel
  • PROFILESpicy & Sweet
  • REGIONHighland

 

SPIRIT NOTES

On the nose neat, we got a slice of walnut cake with icing sugar as well as ryebread with salted butter and marmalade. To taste, initially plenty of pepperiness, which soon dissipated, and a sweetness developed of honey nut cereal, apricot and sultana oat cookies with a finish of zesty harissa yoghurt dip. Water added the aroma of aniseed and almond liqueur, lemon curd and crème caramel with a spiciness still lurking in the background - the harissa was now in a spicy-sweet honey vinaigrette. A lot more balanced on the palate with sugar coated hazelnuts, coconut cream and we all shared a bag of salted pretzels.

Impressum

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