Mystery Malt: Deep, Rich & Terrified Fruits

We wandered into a dining hall, the parquet floor and stone walls were being slowly overtaken by the ever-expanding garden. In the midst of this ruin, the mahogany table overflowed with excess – treacle tarts, dried fig, marzipan and ginger chocolate biscuits. Was this a banquet for spirits? A goblet of sweet dark wine appeared from nowhere on a tray tucked beside a leather mask. A further glance revealed a distinctly Scottish twist – cinnamon luckie tatties, treacle toffee, black bun and dried haggis extract. More dark notes appeared in the form of tar, gravy granules and barbecued banana. To partake or not? We asked the ether as we raised a glass. 

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