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We opted for the dark and syrupy delights of Pedro Ximenez sherry butts
dried flowers) while the palate balanced satisfying praline sweetness with warming woody spice and a combination of fruit smoothies and sun cream
coconut milk and Thai basil
Water gives honey roast parsnip
lemon with white rum)
Cask No. 16.57 Light & delicate We opted for the darkCask No. 16. 57 Smoky feast Highland, Southern The nose was superbly punchy and full of hot pink peppercorns at first. Then shoe polish, pin sharp smokiness, cured bacon and game meats. Dense sheep wool oils, burning newspaper and charred wood embers. Water brought heavier wood notes such as hot charcoals and burning pine cones. Then black olives, camphor, natural tar and silage. The mouth was initially riddled with anchovy paste and umami broths.
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