Batch No. 25 Irish Whiskey The nose treated the Panel

The nose treated the Panel to treacle tart

cinnamon dusted caramel macchiato and the warmth of eucalyptus balm

Celebrating the 40th Anniversary of the Scotch Malt Whisky Society's founding in 1983

amber malt

Notes suggestive of milk bottle sweets

Batch No. 25 Irish Whiskey The nose treated the PanelA tangy waft of freshly squeezed lemon juice was followed by sweeter aromas from lemon glazed doughnuts, as well as a rich custard like lemon pastry cream, creating a real citrus fizz. The taste was that of two great desserts a lemon and star anise posset with a liquorice biscotti, and a chocolate chip cake with sambuca mascarpone cream. Following reduction we made ourselves a lemon honey hot toddy using white rum and a fusion of raw honey, lemon zest