Cask No. 133.3 Campbeltown delighting the Panellists with a

delighting the Panellists with a serving of hay-smoked lamb chops in a redcurrant glaze next to wild berry fruit tea and oak-smoked tomato ketchup

A strong waft of oily peat drifting across the moor towards the harbour

marzipan and raisins

crème brûlée and a lovely dry

86 ‘Leather and flamenco floorboards’ would be a delicious dessert companion

Cask No. 133.3 Campbeltown delighting the Panellists with aA superbly juicy and vivid aroma greeted the Panel: full on plum jams, fruit scented pipe tobaccos, hot house flowers, tangerines, swiss rolls and peaches poached in red wine. We were all fans. Reduction brought out more aromatic notes of heather flowers, wine cellar must and aged calvados, plus a suggestion of marmalade sandwiches. The palate was initially dominated by red liquorice, treacle, stewed dark fruits and honey with a kiss of oak heavy red