Cask No. 30.96 Bourbon ginger and concentrated brown sugar

ginger and concentrated brown sugar in the air

monkfish wrapped in pancetta and key lime pie

Colour: Sparkly gold

(*unique tangy and sweet toffees made in the Scottish town of Moffat)

pineapple cubes and French glace cherries all well balanced with a cinnamon and anise spiciness

Cask No. 30.96 Bourbon ginger and concentrated brown sugarCask No. 30. 96 Bloody Mary on a dressing table Speyside, Spey Gentle and Mellow whispered our panellists, sniffing mango, peach and honeydew melon, lemon puffs, fruit cake, vanilla sponge and banana bread; sherry and dried apricots gave cask clues. The palate was tasty, warming and complex caramel wafer, muscovado, walnut cake and dark chocolate souffl against charcuterie, woody tannins and burnt paper. The reduced nose gave one panellist a boozy