Tasting Notes
To start the ball rolling, we poured molten toffee over marshmallows, mixed nuts, lemon zest and ash. The Panel agreed on the presence of peat throughout the tasting. The palate was a platter of sliced pineapple, cut grass, malted loaf, grilled pears and a gentle hint of peat. Water presented lavender and linen on the nose, joined by cold-smoked red apple slices and lemon curd. The palate was now a plate of digestive biscuits, black cherry jam, sweet porridge and a splash of amber ale.
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