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We were spreading Dundee marmalade on heavily toasted bread as well as perfectly searing a steak – an art form of cooking hard and fast on an extremely hot surface to get a caramelised crusty surface texture (so called Maillard chemical reaction) with delicious compounds that we did look forward to tasting
confections and seaside salinity make for a compelling pour to finish the flight as we bid farewell to 2020
Dive into the northern Highlands with Cask 26
thyme and cinnamon spiced raspberries
Cask: Refill Jamaican rum barrel
Cask No. 93.158 Feis Ile Celebratory Bottle We were spreading Dundee marmaladeCask No. 93. 158 Mechanic strolling by the sea Campbeltown The nose gave us engineers overalls, canvas tool bags, antique wooden furniture, treacle toffee, humbugs, ginger biscuits and paprika sprinkled on grilled prawns. The palate seemed sweetly masculine spiced honey, Black Jack chews and Pontefract cakes, tabasco, chilli, seared scallops and dried seaweed. In reduction, the nose stayed close to the sea road tar by a pebble beach, sheets drying on
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