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marzipan and banoffee pie with oodles of caramel sauce
refreshing the palate with sweet and savoury notes before sitting down to dinner
Beyond there’s smoked German Rauchbiers
spices and herbs make appearances to enhance the complexity of this beautiful beast
an almost floral smoky note and we ended with German Griebenschmalz (leaf lard and belly fat combined with spices
Cask No. 52.42 Armagnac marzipan and banoffee pie withCask No. 52. 42 Drinks on the links Highland, Northern The nose was a feast of prosciutto and melon on an Italian vineyard terrace; a lingering scent of vine leaves and hints of pipe smoke. The palate moved us to Greece stuffed vine leaves, feta and spanakopita with white wine, toasted almonds, gingerbread and Turkish delight. The reduced nose evoked a Scottish links golf course with sea breezes, gorse flowers and ice cream at the seaside; one golfer