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‘huge’
Diving into flowerbeds
fig rolls and cedar wood with soft fruits coming from apples
This was matured in a bourbon hogshead for 13 years before being transferred to a first fill heavily toasted medium charred hogshead
We were inspired to wax lyrical by a dense and syrupy nose
Cask No. 68.97 AMERICAN ‘huge’We imagined preparing a hearty dish of turnip gratin in a creamy gruyere cheese sauce with smoky bacon. While in the oven bubbling and turning golden, we enjoyed a classic cola float and a slice of malt bread with raisins which we dipped into a peppercorn sauce. After the addition of water, sweet spices were released reminding us of gingerbread and cinnamon spekulatius next to plum sauce and dry roasted peanuts. On the palate, beef olives with