95.76 Passion Fruit Cough Sweets

Description

From the team

Earlier this year, prolific international SMWS taster and collaborator Ryan Sweeney named Cask 95.68 Burnt rhubarb & butterscotch surprise, their top whisky of the year, out of 645+ whiskies tasted. Was it a superstar code? Was it a rare cask type? Nope to both. Just a sleeper code from a distillery that doesn’t get nearly enough love elsewhere. Let’s shine a light on incredible distillate, incredible cask management, and in the end result: whiskies that amaze and delight in the glass. Maybe Cask 95.76 will make your year?

Tasting Panel notes

Fresh oranges and thick-cut marmalade mixed with fig rolls, cherry sweets and buttery almond croissants served with rose petals in a glass of sticky pudding wine. In the mouth, big and chewy flavours combined maple syrup, dark chocolate and tamarind paste with roasted almonds and tinned fruit salad in an oak bowl. Water brought out the oxidised notes of bruised apples and pears, again with marmalade but now with cinnamon butter on toast and passion fruit in a white chocolate mousse. Mint flavours on the palate merged with cloves and liquorice stick to give a cough sweet sensation, while cinnamon pastries and raisins stuck to grapefruit skin on the dry finish. After 12 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.