Tour of Scotland

$595.00 $499.00 inc. GST

Out of stock

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Description

Cask 58.33 Sweet and juicy – dry finish | 11 years | alc 59.7 | Refill ex-bourbon hogshead | Outturn 267 bottles  | Sweet, fruity & mellow

The nose had a subtle dryness (‘like a shoe-shine stand’, someone said) but it was mainly sweet and fruity – butter shortbread, creamy vanilla, rice crispy cake, marshmallow, marzipan and chocolate orange creams. A similar pattern on the taste – juicy orange marmalade, sherbet and brown sugar, with the dryness coming out in the finish – black tea, leather, spiced nuts and oak. With water the nose became more delicate – caramel, toffee, coconut, orchard fruits and lemon puff biscuits; hints of canvas and varnished wood. The palate became more perfumed – damson crumble, pineapple sprinkled with salt and chilli and an interesting ginger and orange combination.

Cask 52.28 Milking a Cowfish | 11 years | alc 59.6 | Refill ex-bourbon hogshead | Outturn 231 bottles | Oily & coastal

A tough nose. Brutal and full on with baking soda, sourdough, fabric, linene, sea greens, lambic ales, citrus peel, raw lemon juice, sheep wool, soy sauce, smelling salts and kelp. Water softens it only slightly with notes of wild gorse, tart gooseberry, forest floor and trampled ferns. Gets animalistic with these notes of goat and cow stable. New leather and bovril. The mouth is pin sharp on green peppercorns in brine, salty lemons, saline porridge, savoury pastry, brioche, salted butter and cooling wort. Water gives lemon curd, salty popcorn, lemon thyme, beach sand, cloves, caraway, salty liquorice, sour cherries, plum sauce, five spice and miso.

Cask 135.14 Tripping the light fantastic | 14 years | alc 55.4 | 1st fill charred red wine barrique | Outturn 247 bottles | Lightly Peated

A rather bonkers aroma of strawberry toothpaste, smoked mint, lapsang souchong, salt baked fruits, rye spice, caraway, smoked beer, horseradish and smoked fish. With dilution there’s medical marijuana, nutmeg, smoked salmon, hessian, smoked mussels, brine and hot paprika. The madness continues on the palate with lime oil, cured meats, concentrated peat extracts, medical tinctures, oyster sauce, preserved lemons, raspberry trifle, sandalwood, newspaper ash and cough medicine. With water there’s taramasalata, sardines in brine, olive oil, coal tar soap and salty kedgeree. A crazy yet hugely enjoyable dram that was matured for 13 years in an ex-bourbon hogshead before transfered to a first-fill charred red wine barrique.

 

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