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An interesting nose – initial crème anglaise and milk ice-lollies develop into clean medicinal notes (cherry tunes
A heightened complexity now drew us into soy sauce and balsamic glaze with truffle oil and brandy butter
Flowers in a cake tin
Date distilled: May 2001
The reduced palate – sweet
Cask No. 93.131 Gin An interesting nose – initialCask No. 93. 131 Campfire treats on the beach Campbeltown Please limit one (1) bottle per person Seriously scintillating with aromas of wood char, tar and a dowsed peat fire but at the same time, menthol and liquorice notes were combined with vanilla pipe tobacco and a salted caramel sauce. The palate neat was like deep fried whitebait in a creamy roasted garlic mayo (devilled whitebait). With water it evolved to open fire roasted fruits (maple baked
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