Cask No. 6.37 England 104 - Getting fruity at

104 - Getting fruity at the back of the church

kelp and blackcurrant cordial

With water we discovered sandalwood and green sapwood that became balanced by apricot and ginger marmalade on toast

Followed by red apples

Cask No. 6.37 England 104 - Getting fruity atCask No. 6. 37 With an unbattered edge Speyside, Deveron The nose opens on baking parchment and yellow wild flowers. Lots of white pepper, ink, damsons, buttery cereals and brown bread. Some daffodils heavy with pollen, bashed up custard creams and wild heather. Water unveils corn starch, fresh linen, dry leaves, vegetable soup, green wood and herbal infused teas with a splash of mineral oil. The palate is also herbal, lots of dried mixed herbs with