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The palate starts with candyfloss dissolving in the mouth
An antique sea chest made the perfect dinner table beside a peat bog
105 Al fresco dining manifests notions of maritime delicacies
a unique amalgamation of custard powder on baked apples and clotted cream with maraschino cherries and old calvados
Cask No. 9.263 Taiwan The palate starts with candyflossA lovely and very elegant nose greeted the panel. Initial notes included butterscotch, lemon peel, heather flowers, chopped almonds and hazelnut liqueur, plus some sweet pineapple and pear aromas. With water it became a notch more savoury, displaying flapjack, fruit scone mix, toasted almonds and gooseberry. A fragrant kiss of rose petals too. The neat palate opened with citrus curds, sweet stout beer, white bread toasted with honey and delicate
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