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cocktail sugar syrups
Date distilled: June 1986
The taste is still spicy and tangy
In the mouth it delivers caramelised pears
Hints of wasabi cracker
Cask No. 122.38 Peated cocktail sugar syrupsCask No. 122. 38 Out of signal Highland, Southern The Panel were delighted by the expressive and charismatic aroma on this unusual make. It opened with honey sponge cake, olive oil, crushed polo mints and rice crackers. Then creamy dauphinoise potatoes, salty porridge, caramelised oatmeal, waxed canvas and mineral oils. Reduction brought earthier tones such as cornflour and turmeric, then canvas, ink, scrunched newspapers and trampled ferns gone soggy
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