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The palate had juicy fruits (pear-drops
Our sensory excursion began with the wonderful aromas of brandy butter over hazelnuts
Blue cheese yoghurt comes first
Sublime complexity
A little reduction evolves things towards caraway
Cask No. 41.126 Rum The palate had juicy fruitsCask No. 41. 126 Garden bonfire dram Speyside, Spey With this one we were anywhere but in Scotland; descriptors ranged from old Bourbon, young rye to aged white Bordeaux wine finishing with coconut flavoured rum. On the palate neat the rum is now spiced and used for making banana coconut fritters with that long lasting and mouth watering umami taste. Diluted we were a little closer to home; a garden bonfire with wet leaves but also floral sweet aromas