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sea salted dark chocolate at first before roasted chestnuts
A moist fig cake with a caramel glaze
nettle and lemon balm ending in fresh spearmint
257 Restorative
ash and smoke from a costal croft
Cask No. 80.25 Membership Discount sea salted dark chocolate atCask No. 80. 25 Blooming marvellous Speyside, Spey A sweet fragrance embraced gorse flowers, elderberry and pencil shavings while mango, pineapple and papaya developed with pine wood, cinnamon and nutmeg. Undiluted the palette was spicy with raw chillies and ginger that sweetened into toffee and honey before gooseberries and rhubarb crumble merged with lavender, liquorice and oak tannins. As we added water the flowers developed into geraniums,
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