Batch 2 is a release of 343 bottles.
Tasting Notes
Nose
Oily, with sweet, estery notes of pear drops and papaya joined by caraway seed cake, foam bananas, ginger, and Murray Mints.
Palate
A soft, oily start, with slick molasses and sweet, dried orange wheels leading to sticky ginger loaf and boozy sultanas.
Finish
Rich, tannic oak arrives for the finish, bringing drying notes of earthy tea alongside gingery heat, chilli chocolate, and a touch of oily brine.
Specific References
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Batch 5, 11 Year Old - One of the elusive single malts produced at the versatile Loch Lomond distillery. Our Croftengea, from 2007, has been matured in the industry standard, a refill ex-Bourbon hogshead, so this is all about the distillate: briny, salty and smoky.
A delicious-y bottling from Loch Lomond Distillery, the only distillery in Scotland to produce both malt and grain whisky on the same site! Now that’s what we call multi-tasking.
1792 is named for the year Kentucky became a state as an acknowledgment of the importance of the Bluegrass State as the birthplace of bourbon. Our 1792 expressions include our Small Batch Bourbon which is created with precision and artistry, and our Limited Edition Expressions which are rare and special whiskeys that are truly distinct and extraordinary.
Swell de Spirits Los Convidados, White Mexican Rum High Esters 2023 from SATVRNAL, Local Molasses, Fermentation of 3 Weeks in Wooden Vats with Mexican Style Muck Pit, Double Distillation in a Copper Pot Still Rested in Demijohns for six months
TASTING NOTESCOLOR Glossy, transparent liquid with luminous flashes that make it look slightly metallic.NOSE Predominant notes of juniper, followed by fresh notes of cardamom, combined with a mixture of herbal notes characteristic of Mesoamerica, to culminate with citrus notes of lemon and orange.PALATE In the mouth, this product allows a complex flavor of juniper notes, followed by spicy notes of bay leaf and pepper, to finish with fresh notes of cardamom and herbal notes of pericon.
Etsu Yuzu Gin has been macerated for seven days using traditional botanicals such as Japanese Yuzu, juniper berries, liquorice root, angelica, coriander and matcha. After maceration, only the gin is distilled without the botanicals, which allows the oils to infuse.
Batch 2 is a release of 343 bottles.