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we sprinkled with basil leaves
Add water and it becomes more winey
workshop shavings
Adding water reveals medicinal smoke on the nose giving way to cereals
To taste it tingled with nutmeg and cinnamon
Cask No. 68.11 Cognac we sprinkled with basil leavesCask No. 68. 11 Honey cake with elderflower icing Highland, Southern Celebrating 35 years since the Society's founding in Edinburgh We admired the wonderful deep amber colour but that was quickly surpassed by the aromatic nose which we encountered. The air was soon filled with warm, sultry enticing aromas of sugar and cinnamon sprinkled generously over hot buttered toast as well as deep dark chocolate panna cotta with orange. The taste neat was mellow