Cask No. 122.35 Highland custard made with young dessert

custard made with young dessert wines

Herbal notes on the palate now suggested red vermouth and liquorice while vanilla and caramel ice cream provided sweetness before we finished with strong black coffee and marmalade

honey-roast parsnips and beetroot crisps

Getting baked in the afternoon

foamy bananas

Cask No. 122.35 Highland custard made with young dessertCask No. 122. 35 A quick burst Highland, Southern A juicy burst of toasted pineapple, squished lemons and orange peel gave an uplifting zip on the nose that sweetened as pink marshmallows joined vanilla pods in banana bread. The fruity sweetness followed onto the palate with an effervescent energy that became balanced by a touch of bitter grape skin and a pinch of spice. With water the citrusy fruits had become lemon meringue pie with white chocolate