- Nose – Yheasty, butter caramel, slightly raw, herbal, sour peaches, basil, almonds, quite tangy with tamarind, puckering citrus, almond face oil, the peaches quality became increasingly pronounced from raw to steamed to canned peaches
- Palate – Sweet almond paste, spice, cinnamon, bitter, burnt citrus
- Finish – Quite nutty, light sweet and lingers, rubber, coffee
- Water – Initially brought out honey then dissipated almost immediately
For many this was a favourite of the Douglas Laing trio… for others the salty quality of Rock Oyster was a welcome departure. What we can say is the Epicurean paired rather well with a cigar.
Here’s what they have to say:
Douglas Laing’s The Epicurean Lowland Malt Scotch Whisky tells the story of a 1930s Glasgow man, a real cheeky chappy who was ever the life and soul of the party, and a real connoisseur of fine food and drink. A dram we describe as “city born and bred”, The Epicurean is a blend of some of the finest Lowland Malts; a marriage of the best that the East and the West of Scotland have to offer. This small batch bottling is proudly without colouring or chill-filtration and bottled at 46.2% ABV.
- Nose – In a tipple of our Small Batch “The Epicurean”, you can bet on a nose that is barley-rich, citric, floral and herbal.
- Palate – The mouth-coatingly sweet palate displays crunched sugar, burnt citrus, mixed spices, thyme, peaches and hard candy…
- Finish – All charmingly underpinned and enriched in the finish with more of that earlier herbal character, in a gristy style with almonds, cut grass and burnt sugar.
What were the whisky blends explored?
- Highland blend – Timorous Beastie 46.8%
- Islands blend – Rock Oyster Cask Strength 57.4%
- Sansibar’s Spicily Sweet 48%
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