...it moves to chai, and apricots that move from bursting with juice to dry in the mouth, with sweet cinnamon, cherry’s, humbugs, raisins, and dark sugar. Its then the mouthfeel starts to come in, and the whisky is hot and sweet yet so incredibly dry, stripping all the moisture from the cheeks and tongue as though you’ve stuffed your mouth full of cinnamon sugar...
...popped the cork in my wee bottle to pour a measure, and immediately I relaxed. Wafting from the neck came soft notes of fresh pine needles, falling through a highlands forest against spiritedly winter greens, river mint, and dropping onto a cradle of crushed fragrant lavender...
...it followed to vanilla, with dark green dewy ferns, pine needles under foot, menthol, copper and an oddly floral end to the nose. There was a touch of a sour note about it, not unpleasant, rather the scent of pulled sourgrass flowers. Somewhat earthy...
