{"product_id":"cask-no-b3-8","title":"Cask No. B3.8","description":"\u003cp\u003e\u003cimg align=\"right\" alt=\"Bourbon\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/files\/bourbon.jpg?1139065748892289295\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCask No. B3.8\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBreakfast of Champions\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArkansas, USA\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\u003eA surprisingly gentle nose greeted the Panel with American-style cinnamon pancakes and maple syrup, roasted pineapple with honey, pistachios and a homemade salted caramel sauce. The palate neat was anything but gentle – like a Jamaican stew with charred tomatillos, onions and oranges as well as dried apricots and plums. In the long finish a cooling menthol exotic balm. With the addition of water, we got blueberry muffins and as we bit into them there was a burst of caramelised juice (the berries explode when baking) combined with sweet wood warm spices of ginger and cinnamon. We all agreed best enjoyed neat! The mashbill was 82% Arkansas corn, 9% Arkansas wheat \u0026amp; 9% malted barley.\u003c\/p\u003e\n\u003cp\u003eCask: \u003cspan\u003eNew American oak charred barrel\u003c\/span\u003e\u003cbr\u003eAge: 5 years\u003cbr\u003eDate distilled: June 2015\u003cbr\u003eAlcohol: 60.2%\u003cbr\u003eUSA allocation: 108 bottles\u003c\/p\u003e","brand":"The Scotch Malt Whisky Society","offers":[{"title":"Default Title","offer_id":39332854497351,"sku":"B3.8","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1507\/7302\/products\/B3.8_Strip.png?v=1619455334","url":"https:\/\/orders.smwsa.com\/products\/cask-no-b3-8","provider":"The Scotch Malt Whisky Society","version":"1.0","type":"link"}