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dark chocolate and damp earth dusted with cinnamon and wheat beer
honey and banana cake shone through and were joined by coffee and wood on the finish
rice crackers and gingerbread
a must for any Society member eager to learn about the hidden treasures of Armagnac
Date distilled: March 2005
Cask No. 4.272 SCS dark chocolate and damp earthCask No. 4. 272 Puffs from a ship's funnel Highland, Island Coal fire soot bonded with salty sea air as delicate aromas of apple blossom and lavender wafted over toasted cereals and charred marshmallows. In the mouth, flavours exploded with plumes of bonfire smoke, ash and tar. Maple syrup sweetness and honey then formed a glaze over singed orange skin, red liquorice and fresh fennel. With a dash of water came orange blossom and satsumas alongside
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