Cask No. 140.21 31 years and above From the garden to the

From the garden to the kitchen and back

Adding some water the nose turned fresh

oyster sauce and various farmyard complexities

we were making fudge in all sorts of ways adding coconut

Cask No. 140.21 31 years and above From the garden to theFragrant wood smoke and candyfloss puffed from the locomotive's chimney as it chugged along the line. Onboard, chargrilled ribeye steak was on the menu alongside smoked ham glazed with molasses and served with a sweet cherry sauce made with thyme, bay leaves and rosemary. Smoked lapsang souchong tea was poured, finished with a thin slice of grilled lemon. Adding water enhanced the fruity tones as cherry liqueur became the choice for afternoon tea with