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aged riesling
Water brings a lively acidity with toasted fennel seed
Water added orange slices in Grand Marnier on the nose and on the palate velvety sweet
The dry spice of rye bread carried through to the finish where it was joined by well-seasoned wood
Cask No. 66.133 Irish Whiskey aged rieslingCask No. 66. 133 Farm salad Highland, Eastern The panel found soot, wood char and watercress at first nosing. Along with clay ovens, smoked earth and rather typical melee of oils, waxes, herbs, lemon peel and hay loft. Water brought out lemon balm, gorse bush, crushed ivy, fabric, coal tar soap and sheep's wool. A lick of burning heather in the background. It arrives in the mouth with a glistening frying bacon quality. Then notes of grilled artichoke,