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The thick dust of a coal cellar compounded with burnt caramel and blackened butter against creosote painted fencing and freshly cut turf
you’ll be steeped in pleasure with Scottish Tea Time
The rocket had been fuelled with bitter lemon and quality tonic water with cooling menthol and spearmint to prevent overheating
heather honey and coal tar soap
dried stone fruits
Cask No. 113.21 Deep rich & dried fruits The thick dust of aCask No. 113. 21 Jammed with ginger Speyside, Spey The nose at first suggested perfumed manifestations of talcum powder and freshly cut flowers, however as it became acquainted with the surrounding air we noticed a shift towards chocolate and ginger fudge with a tingle of wasabi. Earthy notes continued like walking amongst forest bracken with elements of rhubarb, boiled rice and ginger biscuits. A sticky sweetness lingered on the breeze like sugar