Cask No. 10.176 Heavily peated A perfumed bouquet coupled flowers

A perfumed bouquet coupled flowers gardens rich in roses with creamy vanilla and toffee as ripe apples fell from orchard trees

custard and musk

Cask: New American oak charred barrel

sandalwood

The nose started with fruit salad chews and trifle (especially the fruit and jelly) – then we got cigarette packets

Cask No. 10.176 Heavily peated A perfumed bouquet coupled flowersCask No. 10. 176 Tea smoked salmon Islay Usually one finishes with fireworks but here we started with them but at the same time somewhere nearby pork tenderloin with maple and walnut figs and red onions was roasting. On the palate, after an initial peat fire ignited we had tea smoked (soy, ginger and a cilantro marinade) salmon. With water we made sweet cured streaky bacon hash with cabbage served with a nutty herb pesto which we washed down with a