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donuts and surf and turf savouriness to the mix
dark and broody on the palate like brown sugar meringues with a hazelnut butterscotch sauce
With water it’s a spiced treacle sponge with balanced tannins
bringing back the caramel from the beginning
was the pale straw-colour like a muscadet wine from the Loire valley
Cask No. 93.101 Taiwan donuts and surf and turfCask No. 93. 101 Grand cru cod liver oil Campbeltown The aroma reminded some of The Panel of roast beef tenderloin with a cranberry red wine sauce whilst others got seared duck breast with blood orange sauce. Very (and I mean very) different on the palate neat; pickled and smoked herring, marinated anchovies with sherry vinegar and parsley as well as goats cheese rolled in ash. Water added all sorts of things on the nose starting with carbolic soap,