SMWS 19.87

The whisky presents freshly cut green grass and pine needles alongside ripe banana, pineapple, and tinned peaches, with dates and figs layered throughout. Adding water reveals blackcurrant fruit and cherry liqueur notes topped with coconut shavings, while green leafy aromas merge with turmeric and hints of new textiles.

High ester notes of banana and pineapple combine with cinnamon, coriander, and oak, evoking Caribbean rum characteristics. The texture becomes oily and viscous, with juniper berries and toasted pine nuts providing depth.

White pepper coats melon and cucumber notes as rum returns alongside calvados and oak-aged cider, with lingering oak influences.