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Herbal notes on the palate now suggested red vermouth and liquorice while vanilla and caramel ice cream provided sweetness before we finished with strong black coffee and marmalade
brandy snaps and rum-soaked raisins
prune juice and a prickle of burnt toffee
Getting baked in the afternoon
Cask No. 122.35 Highland Herbal notes on the palateCask No. 122. 35 A quick burst Highland, Southern A juicy burst of toasted pineapple, squished lemons and orange peel gave an uplifting zip on the nose that sweetened as pink marshmallows joined vanilla pods in banana bread. The fruity sweetness followed onto the palate with an effervescent energy that became balanced by a touch of bitter grape skin and a pinch of spice. With water the citrusy fruits had become lemon meringue pie with white chocolate
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