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With water it became more sweetly cereal and full of pollens
After spending 11 years in an ex-bourbon hogshead this was transferred to a first fill barrique for the remainder of its maturation
leather and walnuts
new cedar and sparkling perry
Cask No. 93.177 Rye With water it became moreCask No. 93. 177 Crossing the event horizon Campbeltown As expected with this now notorious make, the nose was dominated by such things as spiced pork scratchings, frazzled bacon rind, iodine drops, hessian, cured duck meat and venison salami. Add to that Barbour grease, roof pitch, silage and olives doused in petrol and brine. Some water brought sheep wool and mutton stock, cooking oils, chip fat, aniseed, eucalyptus and muddy farmyards. The palate
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