A nose best described as redolent and elegant, never rushed but speaks with a low voice like a wall of innumerable whispers. Worn panels of old oak, old flaking polish, cream, leather gloves, caramel coconut bites, chamomile and echinacea tea. A cupboard of savoury herbs like parsley and fennel, pepper and ginger dust, and moving on to a bit of salted ham on a burnished bronze plate. Dry loam, ginseng root, poached pears, lanolin and crumbling clay. Full of subtlety though perhaps a little tired as it goes on. Its only these genuinely old malts in old oak that allows the holy trinity of malt, time and oak converge in so pleasing a manner. 90 pts

So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
So much whisky, so little time | Singapore | Tasting Notes
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