Blog Post Three: Now I'm getting the hang of this…
If there is one relatively cheap way to get to taste a very ancient whisky, then aged grains are the way to go. Quite unfashionable at present, but these drams can be highly intriguing and totally satisfying.
In Cadenhead's words, "Nose: Oily. Green olives, cheesecake base. Flavour: Chewy. More subtle than the nose suggests, ground cinnamon. Finish:Dried spices, soft chewy toffee."
Only 605 bottles released.