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84 “Spruced-up fruit salad” provides the more floral side of Speyside with orchard fruit character indicative of the region
Date distilled: November 1984
The nose was divine
apricot and orange zest combined with herbal notes of thyme and rosemary
Cask No. 88.15 Cognac 84 “Spruced-up fruit salad” providesCask No. 88. 15 Sea salted caramel sauce Speyside, Spey The initial aroma was fruity and fiery like a Scotch bonnet hot sauce made with succulent mangos soon followed by the salty sweetness of sea salt salted caramel sauce and salted honey ice cream. On the palate neat at first a menthol herbal kick which one Panellist even described as licking a battery but then we soon settled down and enjoyed buttered popcorns and ginger beer. A light, bright
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