Unwant bouquet.
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Unwant bouquet.
by Toper » Sat Nov 24, 2018 2:01 am
Many , many months ago, I talked about a heavily peated malt I had produced,
Recently, after over two years, I opened a bottle.
There a decidedly yeasty odour.
Having poured and tasted, the whisky was excellent, smokey, peated, with sweet note from charred oak.
Why the initial smell of yeast occurs escapes me.
Recently, after over two years, I opened a bottle.
There a decidedly yeasty odour.
Having poured and tasted, the whisky was excellent, smokey, peated, with sweet note from charred oak.
Why the initial smell of yeast occurs escapes me.
T
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Toper - Senior Distiller
- Posts: 372
- Joined: Wed Oct 22, 2014 7:25 am
- Location: West Yorkshire.
- Stills: Copper Pot Still
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