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Ginger marmalade made with demerara sugar then shone through before it swerved towards dried prunes and candyfloss on the finish
Date distilled: November 1984
A spicy warmth cooled to mint and menthol on the tongue as wondrous flavours of praline and toasted pine nuts emerged from dry hessian sacks
The grill tray also brought with it smoked ham and chicken gravy with chestnuts roasted over applewood smoke
Cask No. 94.5 Cognac Ginger marmalade made with demeraraCask No. 94. 5 Vineyard mud guard Highland, Eastern A big funky dram, full of barnyard, gingerbread, horse sweat, stables, old leather, sweet paprika, mud, clay, lemon thyme, softmints, golden syrup, orange oil, stone fruits, juniper, prune juice, buttery brown toast and jasmine tea. With water there's a primrose accented floral aspect along with soft earth, petrichor, lichen, mirabelle eau de vie, wood embers, savlon cream, tarragon, deep heat and
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