Cask No. 112.18 Peated apricot Danish and roasted peaches

apricot Danish and roasted peaches – gradually a floral note emerges – maybe a flower vase on a watchmaker’s workbench

along with stewed rhubarb as one panellist suggested

Colour: Manzanilla Sherry in the sun

Madeira soaked raisins

Cask No. 112.18 Peated apricot Danish and roasted peachesCask No. 112. 18 Culinary trip around Britain Highland, Southern On the nose neat this felt like a traditional English ploughmans lunch consisting of nutty golden mature cheese wedges, herb flavoured sausages, mango chutney, pickled onions, beetroot and celery sticks. On the palate neat a Welsh rarebit, cheese on toast seasoned with chilli pepper chutney and Worcestershire sauce and maple glazed walnuts were added. With water the gastronomic journey