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Maraschino cherries and raisins soaked in rum
but also with big
This lighter style of oak gives Society members an opportunity to experience the raw intensity of the island’s spirit with an intensified delivery of peat smoke
Touches of calpol
Date distilled: December 2006
Cask No. 66.108 Lightly Peated Maraschino cherries and raisins soakedCask No. 66. 108 Caramelised smokiness Highland, Eastern The sweet peat smoke of slightly burned roasted honey glazed spare ribs, maple cured bacon, balsamic caramelized onions and broiled bananas was followed by the sweet succulent taste of Char Siu, sticky Chinese barbeque pork belly with burnt carrots and parsnips to counter all that sweetness with a slight bitter note. With water meatballs smothered in smoky sweet and sour sauce whilst the flavour
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