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mango and Edinburgh rock to the nose
marmalade on croissants and hints of tobacco – French breakfast circa 1960’s
A touch of apricots and cumquat appeared before the spice of rye bread led into mulled wine spices followed by light cigar smoke and marzipan on the finish
There were more herbal elements like arugula and geranium leaves
toasted pinecones
Cask No. 64.127 JAPAN mango and Edinburgh rock toCask No. 64. 127 Going luxe Speyside, Lossie The aroma was that of sweet Virginia tobacco, exotic wood resins, frankincense and ginger warming in melted butter. We then imagined cracking through a good caramelised top from a crme Brulee that had a delightful twist as we went luxe with chocolate and raspberries. Diluted we had star anise meringues with mango coulis and strawberries before we all sat down in front of an Andalusian Churreria happily