Tasting Notes
We were transported to one of those many small harbours along the Moray coast on a misty day; a fisherman painted his boat and by his side a steaming cup of blackcurrant and hibiscus tea. On the palate; more like a homemade Atholl Brose with porridge oats, lemon juice, honey, double cream and plenty of whisky. After a drop of water, the wind carried the aroma of nearby fish boxes and lobster crails but also freshly baked brioche before we all settled down for a bowl of creamy Cullen Skink; a thick soup made of smoked haddock, potatoes and onion