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We released the marmalade-tinged tincture from the bottle with the reverence it duly deserved and waited with great expectation
added smoked olive oil to barbecued langoustines and black cardamom to a hot dog
eucalyptus balm
The finish moves towards boot polish
dried dates and figs
Cask No. 68.124 Spicy & sweet We released the marmalade-tinged tinctureThis was dark and intense, like the first cup of campfire coffee with a fruit and nut chocolate bar after a cold night out wild camping. On the palate, rich bourbon flavours of maple syrup, star anise, treacle and the coffee turned into a creamy mocha. After reduction we found ground ginger, orange peel and browned butter next to savoury flavours of salty bacon and oily fries. To taste, there were plenty of figs, dates and plums but at the same time a