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Marzipan and almonds now merged with dark chocolate as raisins and liquorice complimented hazelnut liqueur in hot cocoa
we transferred this into a sherry butt for the remainder of its maturation
The palate balances toffee sweetness with mouth-flooding wood spice
A perfect finish to a perfect day
33 My heart’s in the Highlands is a ‘teleportational tipple’ that oozes old-school Highland charm
Cask No. 48.118 VAULTS Marzipan and almonds now mergedCask No. 48. 118 Trekking in the jungle Speyside, Spey We made cilantro mint chutney using Greek style natural yoghurt, fresh cilantro, ginger, jalapeno, garlic, mint and lemon juice to accompany our vegetable samosas. On the palate neat we had Kendal mint cake, that sugar based confection flavoured with peppermint, popular among British climbers as a source of energy. In our case however they were laced with chilli flakes for an extra oomph. After
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