Cask No. 19.52 Gin perfumed and sweet – foamy

perfumed and sweet – foamy shrimps

cheese on toast seasoned with chilli pepper chutney and Worcestershire sauce and maple glazed walnuts were added

Adding water (completely unnecessary) produced aromas of toffee apple

When we added water we walked through a pine forest after a rain shower

marsala wine and syrupy medicine lasted long into the finish

Cask No. 19.52 Gin perfumed and sweet – foamyCask No. 19. 52 Firm and classical Highland, Eastern A firm and classically Highland aroma we agreed. Initial sooty qualities yielded to butter icing, toasted pinecones, mossy bark, herb oils, canvas, sourdough starter and dry cereals. Water brought some fulsome honey notes along with hessian, white pepper and baking soda with a kiss of white stone fruits. Neat, the palate was rich with mineral oils, miso paste, bouillon stocks, rich Scotch broth with