Cask No. 26.194 Wales The chocolate now combined with

The chocolate now combined with hazelnuts

Our heavily peated Cask No

The nose was very evocative of Andalusia – orange peel

twirling through heavily oaked chardonnay and overripe pineapple before morphing into apricot jam and lemon meringue pie

especially from a Lowland distillery with such a history

Cask No. 26.194 Wales The chocolate now combined withCask No. 26. 194 Bish. Bash. Bosh! Highland, Northern Typically easy, immediately enticing and recognisable as this make. Notes of bubblegum, sandalwood, green herbs and things like honey, mango and lychee. Water brought us pine cones, white beach pebbles, Battenberg cake and yellow fruits with a sweet floral touch. In the mouth we found dessert wine custard, cherry bakewell, dried mango, melon and lemon marmalade. With water emerged olive oil cake,