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Individually selected from a sample of nearly 30 casks, Andrew Ferguson chose this whisky for the balance of its delicate sherry notes, with the marzipan and milk chocolate that characterize Tullibardine single malt. Distilled in 1987, the whisky was matured in a Sherry Hogshead Cask (#632) bottled in March of 2008 after 20 years at 54.6%. 191 total bottles.
Andrew's Tasting Note
Colour: betrays its sherried heritage.
Nose: white chocolate dominates burnt sugar, fresh cream, light Christmas cake notes and a touch of marzipan.
Palate: burnt sugar and gentle spices, marzipan and fresh cream with crisp oak and a touch of honey towards the back end; a thread of white chocolate traces the entire palate.
Finish: medium to long, starting big and slowly fading with the white chocolate lingering long after any other trace is gone.