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twirling through heavily oaked chardonnay and overripe pineapple before morphing into apricot jam and lemon meringue pie
fruit loops
prunes and raisins as well as dark ginger chocolate and a bowl of granola served with orange infused honey
The chocolate now combined with hazelnuts
Matured for 11 years in a bourbon hogshead before being transferred to a first fill sauternes barrique
Cask No. 26.194 Wales twirling through heavily oaked chardonnayCask No. 26. 194 Bish. Bash. Bosh! Highland, Northern Typically easy, immediately enticing and recognisable as this make. Notes of bubblegum, sandalwood, green herbs and things like honey, mango and lychee. Water brought us pine cones, white beach pebbles, Battenberg cake and yellow fruits with a sweet floral touch. In the mouth we found dessert wine custard, cherry bakewell, dried mango, melon and lemon marmalade. With water emerged olive oil cake,