Cask No. 112.116 Highland prunes and plums all soaked

prunes and plums all soaked in old Cognac

marzipan and a summer fruit liqueur emerged and much later (it deserves that time)

salt-water taffy)

A drop of water and it was like a warm embrace and a tender sweet kiss whilst the sun disappeared into the sea

ideally with a Pimm’s in one hand and a mallet in the other

Cask No. 112.116 Highland prunes and plums all soakedBlackcurrants arrived on a bed of shredded paper being rained on by pink lemonade, so we scooped on some salted caramel ice cream and topped it all off with crushed almonds. On the palate, toffee melted on to tea tree, cinnamon, dark chocolate and ginger. With the introduction of water we inhaled the aroma of an orchard in blossom, and dishes of nuts and cereals. The palate morphed into plum sauce dripping over a chocolate gteau, before we found