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bananas flambeed Caribbean style using butter along with dark-brown sugar
A nasturtium leaf pepperiness introduced delicate flavours that played with coconut yoghurt before we finished with a lovely aniseed warmth
Then cardamom ice cream and biscuity cheesecake stumbled into demerara sugar and hazelnut butter with orange skin to finish
buttercups
Cask No. 80.38 Spicy & dry bananas flambeed Caribbean style usingCask No. 80. 38 Morning pause Speyside, Spey The first aromas we noted included rye bread spices, bitter ales, cocoa nibs and pollen heavy wildflowers. We also got rather complex suggestions of turmeric, nettles and toasty oak spices. Water brought baked banana, youthful rums, vanilla sponge cake and stem ginger. When neat the palate was firm and generously spiced with paprika, five spice and then more herbaceous qualities such as wintergreen. Water
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