Cask No. 36.220 Peated topped with crispy seaweed and

topped with crispy seaweed and chilli jam

After that we found some peppermint tea

but mainly syrupy sweetness and perfumed exotic fruits – melon

Melted butter and creamy vanilla introduced custard with a thick wedge of sponge cake

pop tarts and wine-stained oak

Cask No. 36.220 Peated topped with crispy seaweed andA first fill ex bodega PX barrique took over from the bourbon hogshead that had previously held this for 12 years. The nose gave us pecan pie, peaches, prunes and vanilla, coffee with chicory and tobacco bales in a Spanish galleon's hold. A sumptuous mouth feel preceded flavours of dark chocolate, fruit cake, brandy soaked raisins, soft brown sugar and hot cross buns. In reduction the nose discovered caramel logs, treacle, cask char, roasted chestnuts