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ROYAL SALUTE 21 Year Old Richard Quinn Edition White

ROYAL SALUTE 21 Year Old Richard Quinn Edition White

Blended Scotch Whisky
  • 50%
  • 70cl
  • Product details
    Blended Scotch Whisky
  • 1 Sold
  • 1 Sold

    RM 1,950

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    TASTING NOTES:
    • Aroma: On the nose, you may experience a rich bouquet of fruity and floral aromas. Notes of ripe apples, juicy pears, and hints of tropical fruits may emerge, accompanied by delicate floral undertones.
    • Palate: The palate is expected to be smooth and velvety, offering a delightful combination of flavors. You may taste a luscious blend of ripe fruits, including sweet plums and apricots, complemented by the richness of creamy vanilla and toffee. The whisky is likely to exhibit a well-rounded and balanced character.
    • Finish: The finish is likely to be long-lasting and satisfying. You may discover lingering notes of warm spices, such as cinnamon and nutmeg, which add a subtle complexity to the overall flavor profile. The finish is anticipated to be smooth and refined, leaving a pleasant and memorable aftertaste.

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    Description

    ROYAL SALUTE 21 Year Old Richard Quinn Edition White

    The Royal Salute 21 Year Old Richard Quinn Edition White is a limited edition release that showcases the craftsmanship and artistry of Richard Quinn, a renowned British fashion designer. This particular expression is characterized by its elegant and distinctive white bottle design.

    As a 21-year-old whisky, it is likely to exhibit a rich and complex flavor profile. You can expect a harmonious balance of malt and grain whiskies aged for a minimum of 21 years in oak casks. The extended aging period contributes to the development of deep and refined flavors.

    Flavor notes often associated with Royal Salute whiskies include rich fruits, such as ripe apples and stone fruits, accompanied by hints of creamy vanilla, caramel, honey, and delicate spices. The palate is likely to be smooth and velvety, with a lingering finish that showcases the whisky’s depth and complexity.

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