The whisky presents marshmallow and custard cream biscuit aromatics, with prominent notes of bananas flambéed in bourbon, coconut, and vanilla ice cream.
Bitter citrus peel provides tangy contrast to soft fruits including pears, guava, and stewed apples, with spice from nutmeg and sweetness from biscuits and candyfloss.
The finish reveals vanilla ice cream studded with chocolate chips, quince jelly, and sugared pineapple, with orchard fruit continuing alongside lemon and oak shavings over a creamy pineapple yoghurt base.
Fluffy clouds of marshmallows released a torrent of custard cream biscuits, bananas flambéed in bourbon, and coconut and vanilla ice cream. Then bitter citrus peel gave a tang to the palate among the soft fruit of pears, guava and stewed apples finished with nutmeg, biscuits and candyfloss cumulonimbus . A few drops of rainwater accentuated vanilla ice cream, now studded with chocolate chips and melting slowly beside quince jelly, sugared pineapple and a scattering of autumn leaves. Orchard fruits continued on the palate with the return of lemon zing and oak shavings strewn over pineapple yoghurt.
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