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The finish encapsulated chocolate orange with burnt toffee served on an oak cask stave
plenty of whipped cream and a glass of Pedro Ximenez VORS Sherry whilst the taste was now warm and spicy
The nose is certainly unusual – ginger beer
tangerine segments soaked in Grand Marnier
satsuma peel and orange travel sweets
Cask No. 108.44 AlmostGone The finish encapsulated chocolate orangeCask No. 108. 44 Left field peat Speyside, Spey We found this to be a subtle example of this curiously peated make. The initial nose showing a light, ethereal and chalky peat smoke with a brittle, wispy smokiness. It continued to open with linens, snapped green twigs, warm bonfire ashes and browned butter with pink sea salt. Water flushed out a rush of dried herbs, BBQ embers, cured mats and smouldering rosemary wood. The neat palate was hot and full
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