Cask No. 112.116 Highland salt-water taffy)

salt-water taffy)

ideally with a Pimm’s in one hand and a mallet in the other

A drop of water and it was like a warm embrace and a tender sweet kiss whilst the sun disappeared into the sea

marzipan and a summer fruit liqueur emerged and much later (it deserves that time)

creamy and clean that influence was

Cask No. 112.116 Highland salt-water taffy)Blackcurrants arrived on a bed of shredded paper being rained on by pink lemonade, so we scooped on some salted caramel ice cream and topped it all off with crushed almonds. On the palate, toffee melted on to tea tree, cinnamon, dark chocolate and ginger. With the introduction of water we inhaled the aroma of an orchard in blossom, and dishes of nuts and cereals. The palate morphed into plum sauce dripping over a chocolate gteau, before we found