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tingling citric sherbet and sugar-coated fennel seeds and ginger heat
Date distilled: April 1995
Colour: Soft bronze
A traditional hessian sack full of russet apples was next to rosehip peels and hibiscus petals as well as
coconut and vanilla
Cask No. 53.326 Highland tingling citric sherbet and sugar-coatedCask No. 53. 326 The bounty of the sea in a glass Islay Please limit one (1) bottle per member Sharp as the samurai sword we were using to slice fresh raw fish (salmon, tuna, cuttlefish and seabream) into thin pieces to prepare a plate of sashimi. On the palate neat we enjoyed grilled shrimp skewers in a sweet soy sauce marinade as well as lobster tails barbequed over a peat fire served with garlic lemon butter. After we added a drop of water we
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