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The wood and spice edge forward after adding water – without compromising the balance
the palate now gave us lip-smacking ice-lolly and raisiny sweetness over a pleasantly tingling
After seventeen years in bourbon wood we moved this to a first-fill American oak PX hogshead
orange bonbons
Introduced by a salty twang the nose discovered rich oils from sardines and mackerel as they sizzled in a pan of melted salted butter until it smoked and blackened in the heat
Cask No. 10.144 Highland The wood and spice edgeCask No. 10. 144 Oysters and manzanilla Islay Time had slowed to an undemanding meander as we relaxed outside the seaside cafe with the autumn sun gently warming our souls. The clean and salty air carried with it the evocative aromas of ship's rope and fishing nets as small boats passed before us. From the kitchen came the tummy rumbling smells of smoked prawns, roasted parsnips and grilled portobello mushrooms drizzled with walnut oil and a
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