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Today’s Speyside release features ultra-small batch Rare Release Festival bottlings crafted by the Society’s Head of Whisky Creation Euan Campbell as well as a very special US exclusive cask chosen just for you
Sweet and creamy notes of vanilla and toffee blended harmoniously with linseed oil and sliced ham before richer aromas suggested ground coffee
With water we opened a bottle of Buck’s Fizz on the nose
420 - Papas got a brand new bog
Beyond there’s smoked German Rauchbiers
Cask No. 28.102 New Today’s Speyside release features ultra-smallOur noses, as though they were our eyes, witnessed a decorative fountain of rose water, pineapple and pear juice, linseed oil and sandalwood perfume dancing in front of us. As we tasted this artistic delight, we also found highland toffee, marzipan, cinnamon and pastel de nata topped with black cherry jam. A drop of water transported our noses into an old sweetie shop, with more toffee, some raspberry jam, candyfloss and rose fondant. To the palate,