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With water the gastronomic journey continued and aromas of hearty lamb Scotch broth with winter root vegetables were followed by a tasty surprising twist as flavours of oven roasted sardines with tomatoes on sourdough bread and cured salmon with dill
The nose was complex
Age: 20 years
although with a distinct heat of Szechuan pepper
then someone sneaks up behind with a cricket bat
Cask No. 96.22 Armagnac With water the gastronomic journeyCask No. 96. 22 Rocky road spice freakout Highland, Eastern The Panel noted oak polish, leather slippers, old cigar humidors and wood spices at first. Followed swiftly by many herbal qualities such as marjoram, thyme and cough syrup. Then rye bread and blood oranges as well. Reduction brought honeysuckle, gorse, strawberry laces, hessian and charred wood. The palate was equally robust with sawdust, strap leather, biltong and sweet, overripe stone
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