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cinnamon toast and chilli chocolate
and whisks us away us on an unforgettable taste adventure in the Highlands by way of Spain
The palate’s main theme was fruit – exotic fruits
Aromas cascaded from the glass in an endless spring of jubilation as dried lavender and fragrantly scented pipe tobacco flirted with cherry chocolate and salted butter on hot crumpets
Cask No. 63.66 Cognac cinnamon toast and chilli chocolateCask No. 63. 66 Flowers in a cake tin Speyside, Spey A freshly perfumed nose brought a sweet array of floral delights that combined violets and Alpine flowers with lilies and hibiscus tea. Sticky notes of honey and vanilla custard delighted us before a light dusting of icing sugar settled on freshly chopped pine wood. A playful wasabi tingle on the palate made way for fizzy lemon sherbet and mandarin juice with a sprig of mint. Dilution with a little
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