SM0.28 Dunnage nougat (Malt of the Month)

Description

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What a tale of oak and fire we have here! A wonderfully fruity Speyside single malt which was maturing in bourbon hogsheads was selected here. The whisky was then moved into a variety of custom-coopered casks. In American oak, we had new oak hogsheads made with a heavy toast and a medium char, and new oak barriques with a heavy toast (no char) and a medium plus toast (a little lighter, again no char). In French oak, we opted for barriques in the same toasting specifications as the American barriques. Prickly pears and brown butter on the nose with a waxy texture coming through. The palate is super juicy and creamy with some elderflower, custard, and more brown butter staying right with it. A bit of a gorgeous sipper to share around for Malt of the Month this February as we celebrate our love of whisky; available for just $169!

We found ourselves in a champagne frame of mind nosing neat, as we soaked gingerbread in the celebratory-worthy bubbly beside a classic kir royale cocktail with crème de cassis. On the palate, pears poached in pinot noir came topped with chantilly cream and vanilla custard, before a refreshing finish of elderflower sorbet. Following reduction one Panel member had torrone – Italian nougat flavoured with orange and packed with toasted almonds – in a dunnage warehouse, while others enjoyed caramelised cinnamon plantain. The taste was that of bergamot honey on creamy porridge with butter, as well as candied-and-coated-in-sugar yuzu peels.