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marrons glacés
Vanilla pods and caramel wafers combined with sugar cane to bring a sweetness that followed onto a sticky and buttery palate
golden syrup and buttered fruit scones supporting marzipan
cuttlefish and seabream) into thin pieces to prepare a plate of sashimi
After spending 32 years in an ex-bourbon hogshead this was transferred to a new oak hogshead for the remainder of its maturation
Cask No. 149.3 Campbeltown marrons glacésImmediately, we were walking in pine forests, hunting mushrooms and smoking pipes; after that the nose wafted brown sugar, toasted marshmallows and clover honey, apple tart, gooseberry jam and plums. The punchy palate delivered caa de lomo, black olives and liquorice paper roll ups, then chocolate clair and treacle toffee sweetness, finishing with tannic oak, gingerbread and aniseed balls. The reduced nose suggested salted crackers, boquerones, old
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