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polished conkers using beeswax and in the taste
Date distilled: March 2007
Date distilled: March 1997
The taste was that of chewy pumpkin spiced caramel washed down with an Indian spiced Masala chai black tea
Cask No. 112.40 England polished conkers using beeswax andCask No. 112. 40 The spring collection Highland, Southern A curious nose thought the Panel! Notes of frying bacon, wood polish, cod liver oil, spearmint and something a tad Irish about the whole thing. Notes of green malt, tropical fruit syrups, green esters, perfume and grilled asparagus. Some honeyed oats in the mix as well. With water appears gooseberry jam, lavender oil, white chocolate buttons, lychee liqueur, mint leaf, bark and rain dampened