Cask No. 155.4 Gin With water our culinary voyage

With water our culinary voyage continued to India with pakora dipping sauce and tandoori spices while on the palate even further East with seared tuna in a soy and wasabi glaze

dried nettles

with earthy tones

oatmeal flapjack and salty porridge (a curious combo)

the nose turned fresher and more perfumed (fresh laundry

Cask No. 155.4 Gin With water our culinary voyageA sticky pulp of cranberries, plums and oranges was boiled with strawberries in a clay pot to create a rich jam seasoned with thyme, bergamot and a few flaked almonds. Complex earthy notes ventured on to the palate too, but now with a delightful peach pastry drizzled with honey and a sprinkle of ground nutmeg and mace. Water took complexity to a new level. Boot polish on new leather shoes found its place beside tobacco, wood oil and a generous glass