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with some orchard fruits and crushed oatcakes too
dark-grained breads
sugar puffs and crushed custard creams
This unique whisky brought our Tasting Panel on a tasting tour of specialty cuisine from Greece to Belgium
the nose offered salted caramel sauce
Cask No. 30.128 New with some orchard fruits andThis had an enticing medley of aromas ranging from Indian sandalwood, Chinese five spice over a rhubarb crumble, toasted French brioche and Italian panettone to stovetop cinnamon apples. On the palate we found plum jam on rye bread and New Zealand manuka honey on a toasted crumpet as well as Dundee cake with a marmalade maple glaze. When we added a drop of water the scent became a spoonful of wildflower summer blossom honey next to Persian dried black
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