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The palate is rather curious – sweet-cure herring and salt and chilli prawns
The palate perpetuates this pairing – cinder toffee
Lemon and ginger shortbread to start as well as almond flour brownies moving swiftly on to fresh-cut daffodils and chopped parsley before finishing with eucalyptus essential oil
smoky – simply stunning and best described by the following remarks
Our tamer counterpart hails from a courtly pedigree and soothes the senses with a light and delicate appeal
Cask No. 36.87 Highland The palate is rather curiousCask No. 36. 87 Dinner at the diner Speyside, Spey The initial nose was brimming with strawberry and peach topped with fudge sauce and served with coffee flavoured toffee and cream soda. To taste it tingled with nutmeg and cinnamon, with warm woody spice numbing the tongue. Water opened a big bag of berry fruits and gummy confectionary, newly planed wood counter polished with linseed oil, crystallised angelica and eucalyptus. It reminded one panelist
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