A Scottish evening

Dinner at Chinnery.

Whisky mojito frappé - whipped up by David Sinclair, Bar Manager at the Gleneagles.  Here's a combination of two drinks which I like, so what's not to like?!

Talisker 10 years - kinda sweet, with that hospital disinfectant peaty nose, and spicy on the finish.

Tullibardine Pedro Ximenez - distilled in 1997, aged in Pedro Ximenez casks and bottled in 2009.  This was much bigger and richer, with caramel and ripe fruit notes.  Perfect to go with haggis.

Highland Park 12 years - very interesting.  The peaty flavors were indeed different from what one would find in Islay malts... here they were a little more complex and elegant, not just heavy smoke or hospital disinfectant. 

Dalwhinnie 15 years, frozen - very interesting as the viscosity seemed to have gone up after freezing.  Nose of caramel and sweet fruit became more prominent after warming up a little.

Dailuaine the Manager's Choice - this is a 12-year old, single cask selection at cask strength.  A lot sweeter, rich with vanilla and caramel.  Funnily enough it was also a bit green and mossy.  The alcohol singed a few nose hairs and started to burn a hole through my nose...  A few drops of water toned things down a bit.

Full post on dinner is here.