Cask No. 134.17 Highland served alongside a smoky

served alongside a smoky

With water there emerged pine wood smoke

Drinking tip: To be contemplated with little distractions and a lot of time

Tasting Panel Note: A soggy peat bog baked in the summer heat

followed by wild strawberries in a champagne jelly with elderflower syrup and finishing with a slightly bitter note of a dark chocolate ganache

Cask No. 134.17 Highland served alongside a smokyA perfumed, heady scent of gorse in full bloom, elderflower and honeysuckle mixed with warm honey cake and chocolate dipped honeycomb made this an almost hypnotic experience. On the palate came honey and rosemary roasted nuts, and a glass of strawberry kiwi mead, with a finish of smooth macadamia nut liqueur. Following reduction we found the scent intoxicating, like a walk through a tropical rainforest, or an old dunnage warehouse, as well as sitting