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104 - Getting fruity at the back of the church
salted caramel and light spices
bubble gum
The nose starts grassy and floral (pot-pourri
Cask No. 63.39 11 – 15 years 104 - Getting fruity atCask No. 63. 39 Poached pear tart Speyside, Spey Sweet aromas of almond pear flan and Victoria sponge cake followed green notes of grapes, fern, nettle and lemon balm ending in fresh spearmint. On the palate, like an Asian sweet and sour dish seasoned with Chinese five spice powder and rice wine followed by a desert of vanilla and saffron poached juicy pear. Water added the fizziness of sparkling apple pear and ginger juice as well as the minty
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