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18 - Culinary trip around Britain
floral and citric perfumes and suggestions of coconut and vanilla
hazelnuts and sultanas soaked in amontillado sherry
bees humming in the flowers
peach melba) and enough flowers to excite bee colonies
Cask No. 3.304 Highland 18 - Culinary trip aroundCask No. 3. 304 Pine smoked fruit tea Islay A warming welcoming aroma of a cup of tea, but one with a difference, greeted us. It was a combination of pine smoked sweet mint, red berries, hibiscus and rooibos. This was accompanied, on the palate, by dark chocolate souffl with smoked salt and a sweet mint and almond pesto. Water added a seafood shack on the harbour, but again slightly out of the ordinary as honey roasted parsnips, brown sugar glazed
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