Cask No. 149.3 Campbeltown jam sponge and lemon and

jam sponge and lemon and poppy seed muffins – a waxy mouth-feel and a warming finish of pepper

cuttlefish and seabream) into thin pieces to prepare a plate of sashimi

golden syrup and buttered fruit scones supporting marzipan

Then custard creams

Vanilla pods and caramel wafers combined with sugar cane to bring a sweetness that followed onto a sticky and buttery palate

Cask No. 149.3 Campbeltown jam sponge and lemon andImmediately, we were walking in pine forests, hunting mushrooms and smoking pipes; after that the nose wafted brown sugar, toasted marshmallows and clover honey, apple tart, gooseberry jam and plums. The punchy palate delivered caa de lomo, black olives and liquorice paper roll ups, then chocolate clair and treacle toffee sweetness, finishing with tannic oak, gingerbread and aniseed balls. The reduced nose suggested salted crackers, boquerones, old