From a high elevation, north facing slope in Olalla, between Cawston and Green Lake. A fresh and pure varietal expression, unfiltered and unfined, concrete fermented and aged in neutral French oak. Bursting with strawberry and red fruits, light to medium-bodied with a touch of slate and a fruity finish.
The lemon meringue and coconut cream pie action captures the attention of both nose and palate. Tropical fruit flavours unfold to a generous spicy finish. Citrusy acidity balances luscious viscosity, showcasing the duality of cool vineyards with barrel fermentation. Savvy choice with cream-based seafood.
Very similar appearance to Dupont’s Saison, though nose is more astringent with a lightly sour note. Really delicious in the mouth with beautifully balanced citrus, banana and rich, creamy sensations. Soft, rounded spicy finish has a touch of bitterness.
Subtle rose-petal perfume with a just discernable hint of peppery spice and a light whiff of herb give way to somewhat subdued stone fruit in the mouth. Flavours are delivered with a smooth mouthfeel, gentle acidity and a touch of sweetness. Perfumed fruit lingers on the finish.
Clear medium-deep garnet, beginning to brown. Medium-intensity nose of raspberry, leather and a hint of wintergreen. Medium-bodied, in good balance with red berries, plums and prunes followed by a slightly bitter, long finish. Fruit is fading; drink up.
Straw colour; on the nose, a petrol note, minerally, peach and citrus aromas; medium-bodied, fresh peach and floral flavours with bracing acidity.
The limited-release Cairdeas, meaning “friendship” in Gaelic, is mellowed in the distillery’s oldest warehouse, which dates back to the mid-1800s. The whisky rests just short of 12 years, partially in Amontillado casks, in a consistently cool, damp climate and emerges fresh and outdoorsy, smelling of smoke and seawater, tangerines, green melon, charred oak, cinnamon and soap. On the palate it’s full and deeply peated with vanilla, salted mango and hints of melon.