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rose tea and pot pourri with the freshness of eucalyptus leaves
sweet and creamy like Portuguese custard tarts (Pastel de nata) or crème caramel with Marsala-baked pears
Water brings a lively acidity with toasted fennel seed
kilts and candlelight
16 Flavoursome and fabulous offers a lightly peated pour redolent with floral smoke
Cask No. RW1.2 Single Cask Spirits rose tea and pot pourriThe nose began with hot mango jam muddled with woody winter spices liquorice, charred fennel and clove studded blood orange peel. Some chen pi Chinese orange tea, cherry cocktail bitters and various unctuous fruit flavoured cocktail syrups. A little water softened things slightly revealing orange oils, mandarin liqueur, olive oil cake and cumin powder. Some heavy duty cough medicines, pumpkin seed oil and camphor. The mouth was immediate and powerful,