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sandalwood
hugely syrupy texture full of salted almonds
The nose started with fruit salad chews and trifle (especially the fruit and jelly) – then we got cigarette packets
custard and musk
Cask No. 10.176 Heavily peated sandalwoodCask No. 10. 176 Tea smoked salmon Islay Usually one finishes with fireworks but here we started with them but at the same time somewhere nearby pork tenderloin with maple and walnut figs and red onions was roasting. On the palate, after an initial peat fire ignited we had tea smoked (soy, ginger and a cilantro marinade) salmon. With water we made sweet cured streaky bacon hash with cabbage served with a nutty herb pesto which we washed down with a
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