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acidic Moffat Toffees* and a dry pepper finish
122 1960’s French breakfast offers a balance beyond its years
we transferred this into a sherry butt for the remainder of its maturation
The reduced nose had one panellist chopping fresh ginger on a wooden board
Peppery pears and praline
Cask No. 112.21 Armagnac acidic Moffat Toffees* and aCask No. 112. 21 Mulled Tokaji and Belgium waffles Highland, Southern Prickly notes of spiced marmalade merged into blood orange sprinkled with brown sugar and accompanied by vanilla pods. A strong Tokaji dessert wine aroma provided a lifted exuberance that sweetly kissed brandy snaps and Belgium waffles. The palate was thick and viscous combining burnt molasses with the fruity appeal of baked apples and perfumed layers alongside crystalised ginger.
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