Cask No. 18.73 Single Cask Spirits As minty dark chocolate and

As minty dark chocolate and ginger nut biscuits merged with cherry fondant and exotic fruits

Following 10 months in a new oak charred barrel

With a small dash of water came coconut milk with the accentuated fragrance of cherry blossom

With water the creaminess turned to clotted cream served with sea buckthorn and waxed lemons

Drinking tip: Late afternoon tea on the patio

Cask No. 18.73 Single Cask Spirits As minty dark chocolate andMethod: fill one coconut with silk dipped in caramel, then spray with elegant French perfume before slipping on some wellington boots brushed with lemon curd. To the palate, we delighted in buttery, runny honey, toffee and fudge chunks atop burnt toast dunked in a young port. A sketch artist's frantic pencil movements threw the taste of graphite into the air. With water, the nose was sugar snap peas, cantaloupe melon and candy corn, while the palate