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Colour: Coconut caramel sauce
The nose was initially sweet with vanilla syrup
Madeira infused pate with port-soaked apricots and prune cake
cinnamon and demerara sugar
The aroma reminded one of us of cooking a venison steak in a red wine chocolate sauce whilst another would enjoy it watching an intense rugby match between Bordeaux and the Glasgow Warriors
Cask No. 115.21 Blended Colour: Coconut caramel sauceCask No. 115. 21 A capering ester jester Speyside, Deveron On the nose a bit of an ester jester capering about with apricot jam, pineapple and glue; soft mints, eucalyptus and oak shavings. The palate gave us banana liqueur, apple, pineapple, coconut and vanilla also some chocolate, salted caramel and ginger ale with lime. The reduced nose seemed to beat the drum for rum and gum cinnamon baked banana, pear drops, vanilla cream, asafoetida gum, grape
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