Cask No. 105.46 highland with jam tarts

with jam tarts

gooseberry tart and fermenting soy beans with miso-flecked dunder funk

spearmint and something a tad ‘Irish’ about the whole thing

The palate was surprisingly saline with salt-baked venison

The nose combined clover honey and heather flowers with bonfire embers

Cask No. 105.46 highland with jam tartsThe Panelists poured molten toffee on to a deeply creamy vanilla ice cream, topped with dark chocolate shavings and bruised red apples. The palate had us reminiscing about a mix of PX sherry and bourbon; thick, buttery, woody and a deep caramel. Reduction served to emphasize the apple and caramel but add water with caution to maintain this dram's unctuous, calorific mouthfeel. After 13 years in an ex bourbon hogshead, we transferred this to a first