Cask No. 63.54 Highland lanolin and a mustard powder

lanolin and a mustard powder warmth

On the palate we were transported to the ‘Garden Isle’ – subtropical climate

There were also drops of Drambuie and marmalade on rye bread

custard creams and chocolate Swiss roll found a grand finale in the tantalizing scent of warm apple cinnamon cakes with plenty of Calvados caramel sauce

Cask No. 63.54 Highland lanolin and a mustard powderCask No. 63. 54 The happy wanderer Speyside, Spey Molten butter, lemon jam, jasmine, edinburgh rock and wax paper all brim from the glass. Followed by wild garlic, dried cereals, crushed hazelnuts and soda bread. Water makes things very gristy with notes of malt bins then spiced custard, sorrel, menthol tobacco, sweet cough medicine and eucalyptus. The initial taste is of butterscotch, bubblegum and salted caramel ice cream. It continues with heather