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candied walnuts and peanut brittle bars
Let’s remember when you’re pairing whisky and food
Fata Morgana
toasted hazelnuts
The palate followed red liquorice
Cask No. 100.44 England candied walnuts and peanut brittleOur noses gorged on condensed milk, chopped dates and marzipan coated in dark chocolate. The palate was full of baked orange pierced with shards of ginger, caramel tarts drizzled with rapeseed oil, and rosewater spiked with chocolate cocktail bitters. Water added the burnt sugar crust of a crme brle, along with toasted almonds in grape juice, to the aroma. Texturally, the dram was now akin to drinking runny honey, with the added flavours of bergamot
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