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rum soaked raisins and pineapple cubes and a never-ending gingery finish
ginger and ‘spiced cake mix off a wooden spoon’
A rich and flavourful punch like dark thick cut Seville orange marmalade on spongy crumpets and black currant jam sweetened with honey on buttered burnt toast
Cask: First-fill Spanish oak Pedro Ximenez hogshead
Cask No. 35.177 Speyside Direct access to industry expertsCask No. 35. 177 Caramelised fruit and nut medley Speyside, Lossie With boundless depth and incalculable complexity we were ecstatically greeted by caramelized pineapple, nectarine, dried cranberries, whipped cream with raspberries and peach and vanilla ice cream. A divine nuttiness progressed with toasted almonds and roasted hazelnuts before exploding into crme brulee, apple strudel, pain au chocolat and toasted marshmallows accompanied by a glass of
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