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incorporating dried herbs and asparagus before driftwood and ham combined on the finish
clean and elegant
while smoke from a garden bonfire (juniper
Three different types of sherry cask offer unique impressions of this heralded wine cask
Date distilled: December 2009
Cask No. 93.101 31 years and above incorporating dried herbs and asparagusCask No. 93. 101 Grand cru cod liver oil Campbeltown The aroma reminded some of The Panel of roast beef tenderloin with a cranberry red wine sauce whilst others got seared duck breast with blood orange sauce. Very (and I mean very) different on the palate neat; pickled and smoked herring, marinated anchovies with sherry vinegar and parsley as well as goats cheese rolled in ash. Water added all sorts of things on the nose starting with carbolic soap,