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Add a little spice
cinnamon roasted pineapples and cinder toffee and the never ending finish was a dark chocolate cake flavoured with Barolo Chinato and served with whipped cream and raspberries – pure indulgence
The reduced nose conjures a beach bonfire with hickory smoke and tarry driftwood
natural wax candles wearing a freshly starched white shirt and opening up a new cedar wood trinket filled with caramel flavoured marshmallows and honey roasted mixed nuts
Water drew back the curtains to unveil salted toffee
Cask No. 58.20 Old & dignified Add a little spiceCask No. 58. 20 Seriously scrumptious Speyside, Deveron A deep copper gold colour was aptly followed by aromas of almond meringue cake with dark Amarena cherries as well as Limoncello plum tart. In the background was the luxurious fragrance of oriental perfumed leather. The taste was mouth coating, roasted duck breast with a viscous plum sauce and honey roasted parsnips. Water brought freshly muddled mint leaves to the fore, soon followed by apple pie
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