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Water tamed the experience producing pineapple upside-down cake
watermelon chunks and Folle Blanche
chopped nuts and liquorice before we gave a final salute to caramel and woody spices
as well as candied-and-coated-in-sugar yuzu peels
Cask No. 4.359 3rd Bottle Special Water tamed the experience producingA rather punchy and vivid initial nose suggested to us anchovy butter, dried herbs and malt vinegar like hot salty chips being eaten in the rain by a pier. In the background were some salty beach pebbles and bandages. With water we got the impression of scallops frying in salty butter, sandalwood, mineral oils and lemon balm. The palate was a wonderful mix of citrus sweetness and salty seaweed crackers; iodine drops, preserved lemons in brine and
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