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coffee and walnut cake and caramelising muscovado sugar followed on
Previously in bourbon hogshead for 13 years before transfer to first fill PX hogshead
A gentle swirl of plum tart on an old oak stave moved towards gooseberry and ginger jam to maintain a lively vigour before ending back where we started with liquorice and vanilla pods
crispy seaweed coated with demerara sugar on the finish that concluded with a nutty and sweet balance
cherry cake and banana split – but it still has embers and ash
Cask No. 38.28 Light & delicate coffee and walnut cake andCask No. 38. 28 Winter walk hipflask Speyside, Spey Imagine chopped mixed fresh fruits, like apples, pears, bananas and pineapple all stewed in orange flavoured sugar syrup and then set on fire with a brandy flame creating a fresh fruit flamb served with a topping of whipped cream. On the palate still plenty of fire warming the cockles of our hearts with tropical fruits, spicy seasoned oak and a hint of ash fascinating! Water and the floral fruitiness
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