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vanilla ice cream with orange liqueur and toasted almonds sings in the air
salted caramel and bubble-gum bonbons – maybe also some bacon crisps
Colour: Polished conkers
artist’s varnish and almond oil came to the fore closely followed by freshly sawn pine wood and a dew sprinkled Limousine oak forest at dawn
Region: Highland
Cask No. 53.266 Light & delicate vanilla ice cream with orangeCask No. 53. 266 Salt & vinegar kelp Islay Notes of twiglets and marmite smothered toast greeted the Panel at first nosing. Along with vinegar soaked fish and chips, salted crab meat, mercurochrome, nettles, elastoplast and burnt caramel. With a little water we also found a rusted shipwreck, pin sharp lemon juice, lime cordial, dense heathery smoke, silage, smoked tea and burning kelp. The mouth was pure mezcal with peated olive oil, camphor,