Cask No. 96.13 Bourbon candies tangerine peel and the

candies tangerine peel and the soft spiciness of gingered gooseberry chutney

With time aromas of a black raspberry fruit pie developed as well as roasted hazelnuts resembling biting into a Ferrero Rocher

cherries in chocolate) but one panellist was transported to the set of Cabaret – 1930’s Berlin tavern

The reduced nose – aniseed mouthwash

Cask: Virgin oak hogshead

Cask No. 96.13 Bourbon candies tangerine peel and theCask No. 96. 13 A lucky find Speyside, Deveron The initial aroma was that of sweet Valencia orange cake, lemon Victoria sponge and white chocolate brownies (blondies). Given time a savoury note of garlic red mashed potato Focaccia prepared with plenty of olive oil developed. On the palate neat sweet, chewy and a chilli heat like ginger spiced jam with a tangy Bramley apple crumble aftertaste. Water released our imagination and we found an antique