Scotland
Douglas Laing decided to dedicate this edition of The Epicurean to Scotland's capital, with the recipe for the Edinburgh Edition the tasty result of a collaboration some of the city's best bartenders and spirit experts. A whole range of Lowland malts were tasted and chosen, and this is the result, with just 600 cask strength bottles released at 53.3% ABV. The zesty, spicy whisky goes rather well with a splash of ginger ale.
Apple crumble, barley sugar and green apple skin.
Underripe, crisp orchard fruits, with lime peel, oak spice and toasted oats.
A zesty finish with lemon curd and honey.
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