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tinned mandarin segments
chilli labneh and tamarind caramel
make the perfect bounty for an exciting taste journey
plus marzipan and tinned pears with vanilla custard
Date distilled: June 1996
Cask No. 29.250 XO tinned mandarin segmentsCask No. 29. 250 Peat fire flame Islay The scent of seafood paired with sweet, spicy and fruity aromas make this a real experience; a lobster mango salad with Thai crab cakes and a sweet chilli sauce seasoned with coriander, salt and black pepper. With this we serve a Pouilly Fum dry white wine from the Loire; stony minerals and lemon flavours balanced by a smoky floral fruitiness. With a few drops of water, we enjoy our salad and wine sitting outside