Tastes

Nose: Antique woodshop, toasty oak, bittersweet new French oak char, a hint of sweet red berries (sweet semi dried cranberries, strawberry syrup, raspberry candies), lemongrass, a touch of lemon meringue topping, pastry dough, various spices (black pepper, cardamom, true cinnamon), vanilla cream, old caramel, smokey oak/oak charcoal, charred honey glazed brisket, a bit of new lambskin leather, peaches, spearmint, fresh lumber, a trace of maple, fresh espresso bean, peanuts and hazelnuts, key limes, lemon iced tea, watercress, raspberry muffins Palate: Fresh caramel apples, wintergreen mint, a touch of rancio, grape must, maple sugars and canned peaches in syrup, corn syrup, black pepper cardamom and cloves, some sweet tea Finish: Lemon rind, red apple skins, simple syrup, brown sugar, white pepper, Terry’s chocolate orange, cinnamon bark

Nose: Mixed ripe apples, barnyard earthiness, earthy eastern highland peat (burnt wood charcoal, touch of roast meatiness, black olives with brine), a hint of pineapple and sherry fruit (strawberry syrup, ripe figs), slightly medicinal smoke (cloth bandages), a little cookies and cream candy, honeydew melon, fruit candies (strawberry, cherry), a touch of coriander, some herbal mint Palate: Honeyed malt, ashy peat smoke (bonfire put out on a misty day in the highlands), red apple derived cider, sweet pineapple, barley bread, old lumber, oatmeal with milk Finish: Spiced/mulled cider, faint sea spray, well done beef, old oak casks

Nose: Malty honey covered sourdough bread, binned apples, lemon rind, a hint of bakers yeast, lemon cheesecake, flan with butterscotch sauce, baked anjou pear with brown sugar and cinnamon, vanilla flowers, a trace of coastal sea spray, mossy rocks, sweet grasses, butter cookies, white wild flowers Palate: Honeyed malt, barleysugar, a faint wisp of peat, some old barrel spice, pear nectar, soda water effervescence, white pepper, lemond flavored icing sugar, light herbaceouness (clovers, parsley) Finish: Mixed apple skins, slight tonic water bittersweet minerality (quinine), faint trace of burnt matchsticks/candles, a hint of white pepper, white chocolate

Nose: Fresh sherry influence, dried red fruits (cherries, cranberries, strawberries), subtle and well integrated ginger, cardamom and nutmeg, oak spice, almond and walnut sweet-savoury notes, perfumey herbal and floral notes (terragon, dill, chamomile, cilantro), fresh caramel candies, a hint of salt water toffee, some maple/treacle sweetness, a touch of vanilla seed, some vanilla icing sugar, dark cocoa, lemon candies and graham crackers, floral eau de cologne, some dried figs, a tiny hint of shortbread buttery sweetness, red candy apples, a trace of mineral effervescence mixed with wet stones and ripe red apples, Christmas spice (cloves in oranges), steeped black tea, some marzipan Palate: Well made corn whisk(e)y, ex-bourbon wood sugars, a hint of maple, green paprika, red candy apple covered in caramel sauce, some woody narrel spice, a touch pomegranate, a little buttery shortbread, cinnamon red hots, strawberry jelly candies, tart key limes, fresh cherries Finish: Red apple skins, pear cider, salty taffy, a hint of sulphur, some old oak, savoury umami sherry saltiness, a hint of dark cocoa, cherry cola

Nose: Fresh peaches, dried apricots, heather, gentle earthy highland peat, honeyed malt, bonfire smoke by the beach, a touch of sweet fruit candies with wax paper (red starburst), damp cellar, rich butterscotch, dried lingonberry, a touch of old barrel, cardamom, some candied orange peel, green apple and strawberry jolly ranchers, fruity jelly beans, fruity waxiness (like a fruity red lipbalm), dried coriander, a subtle lavender and thyme note with vanilla bean floating in the background, dried tropical fruits (pineapple and papaya), barnyard earthiness, a calcium and sodium minerality, a little sliced green olive, medium dark chocolate, ripe stone fruit conserves Palate: Sweet maltiness, a touch of butterscotch, salt water taffy, highland earthy peat with marine elements, some baking spices (cardamom, mace, nutmeg), mild black pepper, mixed red berries (cranberries, raspberry, strawberries), fresh brininess, seaspray off of flint/igneous rocks, a hint of sweet mocha, barrel spice, some wintergreen, manuka honey Finish: Sweet highland peat, heather florality, some mixed red berries (raspberries, strawberries), dried cranberries, dried apricots, lighty salty with integrated peat like drinking from a coastal highland stream, lemon drops, bittersweet oak and some mocha/dark chocolate

Nose: Meaty (smoked peameal bacon, smoked brisket) char, hardwood bonfire smoke, pencil shavings, iodine medicinal note, a touch of antiseptic (hydrogen peroxide), smoked black mussels, some peanut shell, musty/dusty cellar, cool “blue” smoke, sweet cooling salinity, ocean spray, some apricot marmalade, red apple preserve, a touch of barrel char, a bit of old caramel and toffee, some rubber, touch of band aid, distant sherry sweetness, light spearmint, a touch of mixed ground pepper, maritime beach grasses, marinated spicy green olives, recharred oak barrels, toasted marshmallows, dark chocolate, mint chocolate, dried rosemary, smores, wet earth, faint touch of tinned sardines, light manukah honey Palate: Chilli pepper seeds/flakes, maritime salinity, sweet apricots and some peach, ashy smoke (burnt meat ends with some burnt pipe tobacco), a small touch of brine, hint of wood varnish, some old caramel sweetness and old oak, sweet tea, fusil oil, olive oil, deep wet earthiness, touch of dry oloroso sherry tannins, vanilla sweetness and a hint of wintergreen mint, a but if lemon and grapfruit pith with honey Finish: Red apple skins, cooked seaweed, salty burnt meat, olive brine, cured meats, crisp charred bacon, eucalyptus, peach candy

Nose: Coffee crisp chocolate bar, treacle, a nice dollop of maple syrup, chewing gum type fruitiness (strawberry, banana, raspberries), dried fruits (apricots, dates), toasty oak, slightly smokey-sweet barrel char, fresh vanilla, marshmallows, a hint of sweet tea, lemon drops, lemoney iced tea, some sweet old oak, a hint of peanut butter/hazelnut chocolate spread, settled/cooled caramel, honey, a touch of nutmeg and black pepper, a faint hint of ex bourbon cask rye notes, some dusty corn, mocha, cornbread dough mixture, maple-cream cookies, slight aged English style rum/sugarcane note, floral grain note, a hint of white pepper, oak spice, peaches and cream, terrys chocolate orange, tannic bittersweet old wet wood, a hint of brown sugar Palate: Maple syrup and pancake syrup smothered onto a slightly spicy gingerbread crisp, honey biscuits, rich and sweet caramel, sticky toffee, sugar cookies, brown sugar, some dried sweet fruits (dates, prunes and figs), candied apricots, cinnamon and cardamom, sweet mocha coffee, some rye spice (from ex bourbon casks) and black pepper, honey dipped cigar, some sweet butterscotch, freshly poured caramel Finish: Cola like sweetness, caramel, slightly drying tannic old oak, fig newtons, spicy-sweet molasses, dates covered in maple syrup, very sweet tea, some well steeped black tea with orange notes, candied blood orange, sweet mocha, sweet-smokey lakatia tobacco

Nose: Loads of brown sugar, fresh caramel, caramel coated red candy apples, fresh ground cinnamon, banana, smoky barrel char, cajeta, cinnamon red hots candy, reduced apple cider with honey and cinnamon, fresh new oak, dried apricots, sweet oak char, some treacle, some mild rye bread infused with cinnamon and raisins, some perfumey oak essence, almonds, a hint of star anice, peanuts, candy corn, creamed corn, sweet corn, sweet tea aged in sweet oak Palate: Buttery and sweet pancakes with syrup, sweet toasty oak, brown sugar and cinnamon dusted toast with margarine, some rye herbaceous notes, slight peach note, bittersweet herbal notes, green paprika, a hint of black pepper, fresh caramel Finish: Sweet tea, fresh oak, creme brûlée, caramel candy apples, red apple skins, bittersweet oak spice, sweet cream