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the salty sea air blowing in our faces and we were munching salt and vinegar crisps as well as roasted almonds coated in peat-smoked mignonette black pepper and sea salt
After 20 years in an ex-Bourbon hogshead this was transferred into a 2nd fill French oak hogshead for the remainder of its maturation
lobster pots
fig rolls and ginger snaps
On tasting
Cask No. 93.130 JAPAN the salty sea air blowingCask No. 93. 130 Grill masters dram Campbeltown We were all grill masters who needed no other equipment than the grill plier, keeping the second hand free to hold a drink. We barbequed smoked paprika prawn skewers, trout with garlic lemon butter herb sauce and vegetable tempura. Sweet, clean fiery smoke on the palate neat lets get some water! On the griddle were now prawns with a soy glaze, hoisin duck and spicy cumin lamb. A lot more palatable now