Cask No. 53.391 31 years and above stir fried duck breast served

stir fried duck breast served with in ash rolled pineapple cubes

lemon bonbons and sherbet orange sweets – but underneath that could be found a penumbra of polished leather

Beaujolais nouveau-primed sweet abundance of red fruit compotes

Cooking on a rusty grill

root beer and natural tar essences

Cask No. 53.391 31 years and above stir fried duck breast servedCask No. 53. 391 Dark secrets Islay The nose was complex and abundant with smoked fish on a seafood platter served with marmalade glazed ham and smoky bacon on bed of lavender and red liquorice. The palate blended herbal medicinal notes with treacle and burnt toffee. Smoked salmon with dill arrived with singed orange skins before deeper elements introduced raisins rolled in nutmeg and coal dust. Water brought nutty notes to the fore alongside thick