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smoked fish
Water released aromas of adding a splash of vegetable oil into your hot wok preparing a vegetable Chow Mein with beansprouts
The cask was coopered from 36 month air dried staves that were then charred to a #4
the finish
Cask No. 66.168 Rye smoked fishCask No. 66. 168 Wafts you to heaven Highland, Eastern The nose carries wood smoke, delicate as moonlight, clean as crystal; behind that fine spun smoky veil, we identified sugary espresso, ginger biscuits, sweet aniseed, sweetie necklaces, Pandrops and orange oil smeared on leather. To taste, the smoke seems wonderfully mature, accompanied by sweetness (chocolate wafers, red onion jam) that turns to gentle spice cinnamon balls, clove rock and