CLAY POT COOKED SEAFOOD

CLAY POT COOKED SEAFOOD

113.95

BUNNAHABHAIN | 1997 | 221 BOTTLES | 55.3% abv. | 70CL

SINGLE CASK SINGLE MALT SCOTCH WHISKY

Nose: The individual sweet, savoury and smoky notes combine to evoke a bustling Thai style clay pot kitchen. Grilled honey mackerel, clay pot baked mussels, grilled lemon, cumin spice, ginger and herb salsa cause mass salivation amongst the panellists.

Palate: Lemongrass, lime and roasted coriander provide an intricate weave of citrus against a ginger spiced seafood melange. Smoke comes not only in the form of sweet peat but of charred or fired ‘bouquet garni’ of Asiatic herbs.

Finish: Peat smoke and ginger spice provides a long lasting finish.

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