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Diluted we got aromas of honeysuckle
floral and fruity
aged cigar boxes and faint whiffs of lapsang souchong
Spiced Pear Prosecco Cocktail
Cask No. G10.26 Fathers Day 2 Diluted we got aromas ofCask No. G10. 26 The art of the sear Lowland We were spreading Dundee marmalade on heavily toasted bread as well as perfectly searing a steak an art form of cooking hard and fast on an extremely hot surface to get a caramelised crusty surface texture (so called Maillard chemical reaction) with delicious compounds that we did look forward to tasting. Sweet, dark brown sugar, rich and velvety like caramelised carrot soup or campfire baked bananas with
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