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The aroma neat was “just like a bacon butty”
toasted hazelnuts
cake batter and toasted cashews
The palate followed on with a Moroccan tagine of sweet apricots
The palate followed red liquorice
Cask No. 100.44 England The aroma neat was “justOur noses gorged on condensed milk, chopped dates and marzipan coated in dark chocolate. The palate was full of baked orange pierced with shards of ginger, caramel tarts drizzled with rapeseed oil, and rosewater spiked with chocolate cocktail bitters. Water added the burnt sugar crust of a crme brle, along with toasted almonds in grape juice, to the aroma. Texturally, the dram was now akin to drinking runny honey, with the added flavours of bergamot
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