{"product_id":"cask-no-68-34","title":"Cask No. 68.34","description":"\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/Deep_Rich_and_Dried_Fruits_Updated_Strip.png?1963\" align=\"right\"\u003e\n\u003cp\u003e\u003cstrong\u003eCask No. 68.34\u003c\/strong\u003e\u003cstrong\u003e  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e‘Roasty-Toasty-Tasty’\u003c\/p\u003e\n\u003cp\u003eHighland, Southern\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eIn celebration of the Highland Whisky Festival 2020\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePlease limit one (1) bottle per member\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfternoon tea – sticky, gooey strawberry jam served with fresh spiced sultana griddle scones as well as super moist, warm, straight-out-of-the-oven gingerbread cake with a cinnamon cream cheese frosting. That was only the nose – on the palate a seriously drunken cherry chocolate cake and dark salted ‘roasty-toasty’ coconut toffee. A drop of water and we prepared porcini hot chocolate – may sound odd but the dried porcini powder added an earthiness to the sweetness and when sprinkled with cocoa powder, an absolute delight. We then moved into a coffee house in Austria, enjoying Sacher and Linzer tortes as well as genuine Salzburger Mozartkugeln.\u003c\/p\u003e\nCask: Re-charred hogshead\u003cbr\u003e Age: 10 years\u003cbr\u003e Date distilled: June 2009\u003cbr\u003e Alcohol: 59.6%\u003cbr\u003e USA allocation: 72 bottles","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":32143163883591,"sku":"068.34","price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/products\/68.34_strip.png?v=1589551381","url":"https:\/\/orders.smwsa.com\/products\/cask-no-68-34","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}