Cask No. 134.17 Highland followed by wild strawberries in

followed by wild strawberries in a champagne jelly with elderflower syrup and finishing with a slightly bitter note of a dark chocolate ganache

discovers pineapple humps

Tasting Panel Note: A soggy peat bog baked in the summer heat

dried seaweed and whelk saltiness and just a hint of something industrial

white pepper and herbal-scented waxes

Cask No. 134.17 Highland followed by wild strawberries inA perfumed, heady scent of gorse in full bloom, elderflower and honeysuckle mixed with warm honey cake and chocolate dipped honeycomb made this an almost hypnotic experience. On the palate came honey and rosemary roasted nuts, and a glass of strawberry kiwi mead, with a finish of smooth macadamia nut liqueur. Following reduction we found the scent intoxicating, like a walk through a tropical rainforest, or an old dunnage warehouse, as well as sitting