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Water released our imagination and we found an antique parchment paper love letter with rose petals still inside the envelope and to celebrate the occasion we uncorked a vintage bottle of Bordeaux wine and enjoyed the violet-scented intensity with a touch of oak and a hint of pepper
Touches of calpol
The reduced nose is even more floral and attractive – ‘wedding cake and posies’
The palate now showed its lighter side
The palate had intense
Cask No. 93.112 Highland Water released our imagination andCask No. 93. 112 Sweet and grubby Campbeltown Whatever it sounds like, the nose was actually very attractive we identified puff candy, maple syrup, honey and rum and raisin but also oak shavings, salted liquorice and something of a trawlers engine room. The palate achieved a fine balance of deep, sweet and acceptably grubby salted caramel fudge, clover honey, muscovado on pear, oily rags and mussels cooked with chilli. The reduced nose produced peat
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