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A sweet fragrance embraced gorse flowers
a stray bicycle inner tube and globules of iodine-laced paraffin wax
The palate moved us to Greece – stuffed vine leaves
7 Convivial companion dials up the rye component to 36% rye with 60% corn and 4% malted barley
219 - Dessert triptych : petrichor brulee
Cask No. 26.192 AlmostGone A sweet fragrance embraced gorseCask No. 26. 192 Afternoon baking Highland, Northern The nose greeted us with pear drops, baked apples and soft banana before morphing into the sweet treats of Danish pastries, semolina pudding and lemon meringue pie with vanilla and desiccated coconut. On the palate ginger spice faded to peaches, apricots and fruit salad bound by creamy ghee and aromatic cinnamon, nutmeg and aniseed. A dash of water brought us buttered hot cross buns and icing sugar