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why not pair a warm-weather whisky along with it
peaches and pears sweetened with muscovado sugar and deliciously warm cognac spiced with a little cinnamon
Reduction makes things ashier and bittersweet with notes of burnt seaweed
A touch of clove oil
quince jelly and tart black cherries integrating most wonderfully with liquorice cake
Cask No. 1.219 Gin why not pair a warm-weatherCask No. 1. 219 Dessert triptych : petrichor brulee Speyside, Spey A lovely initial aroma of bitter chocolate and ripe cherries. Candied ginger, coffee grounds, black grapes, sherry vinegar and dried figs. A leather pouch full of flapjacks and bags of soft earthy and leafy notes with a lick of aged tobacco. Water gives interesting notes of watermelon sweeties, glacier mints, hay, sweetened Earl Grey tea and plums baked in calvados. The palate opens