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The palate exploded with figs in armagnac
chocolate eclairs and freshly baked bread to complement rhubarb and almond cake
slowly becoming more exotic
pure germoline and hospital corridors
Cask No. 9.192 SCS The palate exploded with figsCask No. 9. 192 A tale of two markets Speyside, Spey The nose presented a deconstructed pear belle Helene cold pear tart with Chantilly cream and dark chocolate squares we also got caramel, vanilla, cherry pipe tobacco and fresh paint. The palate commenced with honeycomb sweetness, then gentle spice slowly built in the mouth cinnamon buns, orange oil and chewing tobacco; eventually a liquorice dry finish. The reduced nose was a tale of two markets