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A vatting of 2 hogsheads from benriach – rich and fruity.
Aniseed, dried apricots, whole olives, rosemary and touches of linseed oil.
Burnt sugar, quite earthy with an almost phenolic note. Very oily with praline, granite, salted butter and peanut butter.
Long and drying, earthy and flinty before orange and lime notes build.
Nose – Young and orchardy, with new emulsion paint and a fruity, zesty, exciting character. Creamy and perfumed.
Body – Deeply sweet right at the front but then that quickly balances to a much more savoury character, like a pear and chorizo pastry. Some pear drops, actually.
Finish – More sweetshop, some cloudy apple juice. Short and peppery after that with a touch of chilli.
Youthful but balanced by quite an elegantly savoury character and good fruits in the delivery.