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baking soda and crisp cereals
clutching a half melted vanilla ice cream sprinkled with crystalised ginger
Age: 35 years
With water it felt like being in a small smoky cottage eating exotic dishes like smoked plum and nectarine ice cream and macarons with a raspberry ganache whilst drinking a glass of smoky
The palate was old and delightful
Cask No. 93.120 SCS baking soda and crisp cerealsCask No. 93. 120 Cocoa and coal Campbeltown Sweet aromas of Belgian chocolate waffles drizzled with honey developed into chocolate covered nougat for a start of pure opulence. Roasted coffee beans brought heavier notes that drifted between hot chocolate and chocolate milkshake, whilst a tiny element of salt suggested a ship's decking on the horizon. An undercurrent of burnt milk proposed light puffs of smoke that coupled with baked fresh fennel to add