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we imagined a boat trip to the Bass Rock
custard tarts and Armagnac with an autumnal herbal
popcorn and swimming pools
perfumed citrus – grapefruit
hessian and cough mixture sweets
Cask No. 156.1 Gin we imagined a boat tripCask No. 156. 1 West coast recipe Lowland Celebrating the 40th Anniversary of The Scotch Malt Whisky Society We shallow fried our sliver of peat in fine olive oil, then added mushrooms, vanilla and heather honey before covering it with a hessian sack. To the tongue, the dram offered poppyseeds, smoked black tea, salted toffee and baked red apple. Introducing water generated more sweetness and a distinct salinity on the nose; cashew nuts, sursild
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