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Ten years in an ex-bourbon hogshead
Then burnt toast
Date distilled: February 1997
Drinking tip: With a seafood salad
almond biscuits and Madeiran molasses cake – a resonating cello of a dram
Cask No. 10.173 Juicy oak & vanilla Ten years in an ex-bourbonCask No. 10. 173 Selkie caviar Islay Its all on honeyed porridge at first. Followed by flapjacks, white jelly babies, silage, dry straw, hay loft, salted caramel, hot grist, limoncello and muesli. Theres also marjoram, mint and apple strudel. Reduction brings out mustard oil, mint julep, hand cream, yellow chartreuse, gauze, lemon syllabub, egg white in a cocktail and 80 shilling ale. The palate is prickly with chilli heat, salted butter, some distant
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