{"product_id":"cask-no-29-264","title":"Cask No. 29.264","description":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/Peated_Updated_Strip.png?1956\" align=\"right\"\u003e\n\u003cp\u003e\u003cstrong\u003eCask No. 29.264\u003c\/strong\u003e\u003cstrong\u003e                         \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThermonuclear pasta water\u003c\/p\u003e\n\u003cp\u003eIslay\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePlease limit one bottle per member\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRaw antiseptic on BBQ charred bananas with mouthwash, carbolic soap and pure brine. Salt flaked old ropes, freshly landed creel nets, Fisherman's Friends, smelly wellies and unreconstructed peat smoke. There's also creosote, petrol, herbal jellies, iodine droplets and mint extract. Add water and you get minerals and smelling salts. Medical embrocations, brake fluid, dried tarragon, mercurochrome, soggy plasters and salty pasta water. The palate has the texture of mechanical oils mixed with peated petrol. There's also sour ales, acid drops, antiseptic floor cleaner, rock pool juice, dried kelp, seaweed and chilli crackers and tar extracts. With reduction there's raw seawater, flint smoke, lemon juice on fresh shellfish and belches of BBQ smoke.\u003c\/p\u003e\nCask: Second-fill barrel\u003cbr\u003e Age: 8 years\u003cbr\u003e Date distilled: March 2011\u003cbr\u003e Alcohol: 58.7%\u003cbr\u003e USA allocation: 54 bottles","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":31715940827207,"sku":"029.264","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/products\/29.264_strip.png?v=1580496962","url":"https:\/\/orders.smwsa.com\/products\/cask-no-29-264","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}