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The palate arrived with a heavy dose of blackcurrant liquorice and spiced dark rum with fermented tea joining brown sugar and cassia bark
buttered scones
fruit loops and Tizer
The mouth was waxy in texture with notes of lemon bonbons
Our noses were beguiled by flower shops
Cask No. 112.81 Taiwan The palate arrived with aCask No. 112. 81 A red workbench Highland, Southern Cherry wood chips soaked in brandy joined orange massage oil and sour cherries as red liquorice wrapped around hard toffee on a workbench. Warm spice tingled on the tongue before revealing orange chocolate, bergamot and pinot noir wine. Oranges and cloves then combined with toasted walnuts and a drizzle of balsamic vinegar. Dilution with water highlighted a toffee sweetness that underpinned plum and
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