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cinnamon and dry oak
white chocolate
orange oil
linseed and walnut followed by roasted chestnuts and salted roasted almond brittle
not animals or people
Cask No. R11.1 Rum cinnamon and dry oakCask No. R11. 1 Spicy sweet goodness Jamaica The initial aroma was described by some Panel members as funky whilst others visibly reclined and relaxed. Plenty of dark fruits, toffee, caramel, toasted marshmallows before the nutty creaminess of rum baba with poached pineapple and Chantilly cream emerged. A mouth watering refreshing, although with a distinct heat of Szechuan pepper, made this quite an experience tasting neat. Adding some water the nose
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