{"product_id":"cask-no-68-93","title":"Cask No. 68.93","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. 68.93\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSupper in the Dunnage\u003c\/p\u003e\n\u003cp\u003eHighland, Southern\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eUSA Exclusive - In celebration of Burns Night 2023\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\u003eWe imagined either walking through an orange grove or a traditional dunnage warehouse built with a slate roof, stone walls and an earthen floor. While having a break we enjoyed rum and raisin fudge, fig rolls and a well-known candy bar crammed with peanuts, caramel and nougat coated with milk chocolate. After dilution, the scent of dark fruits and raisins joined jaffa cakes and raspberry linzer biscuits then, on the taste, German marzipan ‘potatoes’- grounded almonds, orange-flavoured liqueur, a few drops of bitter almond essence, cocoa powder and cinnamon. Following eleven years in an ex-bourbon hogshead, we transferred this whisky into a 1st fill shave, toasted and re-charred PX Sherry barrique.\u003c\/p\u003e\nCask: First-fill Pedro Ximenez barrique, shaved\/toasted\/re-charred\u003cbr\u003e Age: 14 years\u003cbr\u003e Date distilled: October 2007\u003cbr\u003e Alcohol: 56.5%\u003cbr\u003e USA allocation: 291 bottles","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":39921043079239,"sku":"068.93","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/products\/68.93_roundel.png?v=1671038849","url":"https:\/\/orders.smwsa.com\/products\/cask-no-68-93","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}