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The dry spice of rye bread carried through to the finish where it was joined by well-seasoned wood
Cask: First-fill Oloroso hogshead
which had a particularly sticky glaze I must say
floral and herbal combined with mellow vanilla notes which tone down the warm and spicy wood flavours and this made it a truly relaxing treat
Cask No. 66.133 Irish Whiskey The dry spice of ryeCask No. 66. 133 Farm salad Highland, Eastern The panel found soot, wood char and watercress at first nosing. Along with clay ovens, smoked earth and rather typical melee of oils, waxes, herbs, lemon peel and hay loft. Water brought out lemon balm, gorse bush, crushed ivy, fabric, coal tar soap and sheep's wool. A lick of burning heather in the background. It arrives in the mouth with a glistening frying bacon quality. Then notes of grilled artichoke,
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