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we identified sugary espresso
vanilla fudge and puff candy
On the palate now gingerbread pudding with salted caramel sauce as well as tropical fruit salad in a mint and passion fruit syrup making this a mouth-watering experience
Beeswax and lemon skins joined candied citrus and sweet pickled ginger on a bed of jasmine tea leaves
its scent mingled with the bouquet of luxury floral hand cream
Cask No. 41.179 Highland we identified sugary espressoThe stunning, sophisticated nose gave us a barista blast of mucha mocha, maple syrup, muscovado and maraschino cherries, delicately balanced by toasted oak, cardamom, clove, camp coffee and old bookcases. The palate was a delicious mix of brown sugar, bourbon biscuits, vanilla and Danish pastries, with some deeper insinuations of treacle, cinnamon, cedar, orange zest and soda bread; almost medicinal some said, certainly medicine for the soul. Adding
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