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pineapple and mango mingled with nasturtium and apple blossom before developing a waxy texture like magnolia-scented candles
The palate displayed a fruity intensity at first followed by quinine
After 13 years in ex-bourbon wood
antique furniture polish
The palate started out with mouth-flooding sweetness (apple strudel
Cask No. 53.290 JAPAN pineapple and mango mingled withCask No. 53. 290 Whisky for shellfish people Islay Buttery aromas merged with a divine malty sweetness that carried elements of roasted chestnuts and toasted pine nuts to create an experience that was too good to share. Light toast developed into subtle smoke drifting over salty rock pools, seaweed and scattered shellfish. Sweet and creamy notes of vanilla and toffee blended harmoniously with linseed oil and sliced ham before richer aromas suggested