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key lime pie and butter drizzled on honey graham crackers
with jam tarts
The Panel initially mused on big
This was fully matured in a once used (2nd fill) rye barrel from the same distillery
Cask No. 105.46 highland key lime pie and butterThe Panelists poured molten toffee on to a deeply creamy vanilla ice cream, topped with dark chocolate shavings and bruised red apples. The palate had us reminiscing about a mix of PX sherry and bourbon; thick, buttery, woody and a deep caramel. Reduction served to emphasize the apple and caramel but add water with caution to maintain this dram's unctuous, calorific mouthfeel. After 13 years in an ex bourbon hogshead, we transferred this to a first
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