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pear and guava coupled with toasted almonds
Colour: Gingery gold
chilli powder
The palate was initially dominated by black pepper
The mouth begins with white chocolate
Cask No. 55.67 Islay pear and guava coupled withCask No. 55. 67 Hearty and substantial Speyside, Findhorn We opened a bag of raisins, dipped figs in malt vinegar and made soft nougat with dark chocolate, hazelnut and almonds topped with chocolate flavoured sprinkles. On the palate the chocolatey flavour was further endorsed, but in addition we detected a spicy sweet and sour plum sauce. Water added pleasant meaty aromas of preparing jerk lamb and Peking duck in a honey and five spice glaze. On the
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