Cask No. 59.69 Irish Whiskey The reduced nose becomes even

The reduced nose becomes even more perfumed – brandy snaps

now of the lime variety before we enjoyed large slices of Battenberg cake along with caramel-coated brazil nuts

The palate showed peach schnapps

volcano cake with extra strawberry jam and all manner of exotic hardwoods and toasted spices

Angostura bitters and Lapsang Souchong black tea

Cask No. 59.69 Irish Whiskey The reduced nose becomes evenCask No. 59. 69 Exotic tantalisation Highland, Northern After 11 years in ex bourbon wood, we transferred this into a second fill charred red wine barrique. On the nose, we identified oaked chardonnay, truffles, orange oil, walnuts, apple juice and fig chutney all rather pleasingly exotic. The palate gave us polished oak and mulling spices, caramelised steak and marmite and perhaps a wisp of garden bonfire smoke. Adding water brought waxed fruits to