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ripe apples
After sweetening the tea with a spoonful of brown sugar I reached for a chocolate digestive biscuit and proceeded to dunk it in the tea until the chocolate had melted
Colour: Cherished gold
The reduced nose had candy corns
Juicy tropical fruits of mango
Cask No. 100.14 31 years and above ripe applesCask No. 100. 14 Boozy basil blueberry Speyside, Deveron Lemon freshness of sparkling mint lemonade greeted the Panel at first soon followed by sherbet fizzy sweets as well as raspberry peach sorbet. On the palate neat a lovely balance between sweet and spice like a creamy Sriracha hot sauce made from chili peppers, vinegar garlic, salt and sugar over a honey & lime chicken skewer. Water added on the nose a pineapple, coconut and mint infused iced