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EXKLUSIVES ANGEBOT FÜR DIE LESER DES WHISKYGUIDE-DEUTSCHLAND
Unser Angebot für die Leser des Whiskyguide-Deutschland: Eine Flasche 35.345 TUMBLE INTO FRUITY CRUMBLE und 12 Monate Mitgliedschaft in der Scotch Malt Whisky Society. Dazu ein KOSTENLOSES Ticket für ein SMWS Tasting in Ihrer Nähe. Im Paket für nur €100.
Der 10 Jahre alte Whisky aus der Destillerie Nummer 35 wurde vom Chefredakteur des Whiskyguide-Deutschland Heinfried Tacke bei seinem Besuch in Edinburgh ausgewählt. Es handelt sich um einen fassstarken Single Cask Whisky mit 60,1 % ABV, der in einem 1st Fill Ex-Bourbon-Fass reifte.
Durch die Mitgliedschaft in der Scotch Malt Whisky Society erhalten Sie Zugriff auf das umfangreiche Angebot des weltweit größten Whisky Clubs mit ca. 25 Neuerscheinungen pro Monat.
Im Angebot inbegriffen ist ein Freiticket für ein Tasting in Ihrer Nähe. Sie erhalten einen Gutscheincode, mit dem Sie selbst entscheiden, welches unserer Tastings Sie besuchen möchten.
Our offer to the readers of Whiskyguide-Deutschlandr: A bottle of 35.345 TUMBLE INTO FRUITY CRUMBLE and 12 months membership in the Scotch Malt Whisky Society. In addition, a FREE ticket to an SMWS tasting near you. In a package for only €100.
The 10-year-old whisky from distillery number 35 was selected by Whiskyguide-Deutschland's editor-in-chief Heinfried Tacke during his visit to Edinburgh. It is a cask strength single cask whisky with 60.1 % ABV, which matured in a 1st fill ex-bourbon barrel.
By becoming a member of the Scotch Malt Whisky Society, you get access to the extensive range of the world's largest whisky club with about 25 new releases per month.
Included in the offer is a free ticket for a tasting near you. You will receive a voucher code with which you can decide for yourself which of our tastings you would like to visit.
Tumble into fruity crumble
SPIRIT NOTES
Aromatic notes of banana sweets, fermenting apples and blackcurrant jam on rice pudding joined green aromas of cut grass, pine wood and gorse flowers with a hint of earl grey tea. The palate was perfumed and sweet as Turkish delight, orange sherbet and lavender combined with lime marmalade, star anise and the spice of cloves and black peppercorns. Adding water released aromas of strawberry tarts with clotted cream before carnations and elderflower cordial merged with peppermint tea and grapefruit skin. Juicy flavours now embraced gooseberry and raspberry crumble served with custard, grated bitter chocolate and nutmeg to finish.