Cask No. 7.175 Peated wasabi and pickled ginger to

wasabi and pickled ginger to finish

We were invited to a luau feast in Hawaii to experience traditional Kalua cooking using an imu

with a dry

vanilla and pink Chewits)

plus occasional touches of polished wood

Cask No. 7.175 Peated wasabi and pickled ginger toCask No. 7. 175 Sweet treats soothe the flames Speyside, Lossie The nose, we agreed, was fruity (tinned peaches, honeydew melon, plum dessert) and sweet (honey, sticky toffee pudding, Victoria sponge), with some spicy, woody notes (tea chests, Oddfellows). The neat palate drew a chorus of hot, hot, hot! (chilli, cayenne, ginger) though agreeable butterscotch, crme brle, ice cream and honey tried to soothe the flames. Water rescued the situation the