Cask No. 73.165 Cognac The palate had become a

The palate had become a sweet

briny and grubby (in a good way)

Pine nuts had the final shout

Whereas reduction brought salted liquorice

eucalyptus toothpaste and bath salts

Cask No. 73.165 Cognac The palate had become aThe aroma was that of tender, moist, slow cooked pulled pork with a homemade barbecue sauce next to apple glazed barbecued baby back ribs. If you are not hungry yet wait for the taste, as we tucked into roast duck breast with a hazelnut sauce. After reduction, the scent of ripe plums, heather honey, treacle tarts next to cranachan and Turkish delight added to the foodie theme. The taste was like grabbing a handful of real fruit juice jellies and soft