Cask No. 44.105 Spicy & sweet Upon arriving at Port Askaig

Upon arriving at Port Askaig by ferry

Cask: First-fill Pedro Ximenez butt

pineapple and kiwi more exotic perfumed lychee and slightly nutty dragon fruit

Head to the coast next with Cask 93

All sweetness and sunshine

Cask No. 44.105 Spicy & sweet Upon arriving at Port AskaigCask No. 44. 105 Al fresco dining Speyside, Spey We imagined al fresco dining in Rome with a plate of Cacio e Pepe (spaghetti, olive oil, cracked fresh pepper and freshly grated Pecorino Romano cheese) light and simple but so delicious. On the palate, a main course of maple and mustard seared tuna steak, perfectly cooked with a tender flakiness and a firm meatiness, was served. With a drop of water, aromas of camping on a cliff top with the gentle