SMWS 6.52

The whisky opens with inviting meadow flowers, banana, and marzipan, followed by rich buttered notes on toasted tea cakes, gooseberry jam, and vanilla ice cream.

A prominent ginger spice gives way to damson jam, lime marmalade, and vanilla cheesecake with toasted marshmallows dusted in cocoa powder. Water reveals softer baked orange and plum notes, with marmalade on rye bread evolving toward dark chocolate and molasses.

The finish combines tropical fruits with almonds, hazelnuts, and warming cinnamon spice, leaving a complex and lingering sweetness.