SpeysideSchotland
Curry and Lapsang Souchon mingle with smoldering firewood, with old leather, before cherry jelly and blackcurrant syrup take over.
On the palate spicy with black pepper, a moist whisky warehouse with sweaty oak, after which dark chocolate takes over. buttery, spices, leather, slightly smoky, raisins
In the aftertaste the tongue is held by the herbs and the currants and raisins. But this too is so wonderfully balanced
