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A fresh sea breeze carried the smoke of a smouldering gorse bush to us as we walked along the coastline enjoying a lavender ice cream; a lovely creamy mouthfeel with herbal sweet smoke and chocolate covered roasted almond niblets sprinkled with sea salt. Diluted, a fusion of old fashioned roses with parma violets, jasmine and fresh strawberries against a backdrop of vanilla appeared. On the palate we bought tropical fruits from a vendor by the side of the road on a Caribbean island and for refreshment we drank cool coconut water out of half a coconut. At nine years of age we combined selected hogsheads from the same distillery into a variety of different casks to marry. This is one of those casks.