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Beside the homemade spiced plum chutney stall we were surprised to find mulled wine mingling with oak casks containing Rye whisky and vanilla and coconut infused Bourbon
It’s peat Jim
Our sensory excursion began with the wonderful aromas of brandy butter over hazelnuts
Fresh and zingy neat
Cask No. 41.126 Rum Beside the homemade spiced plumCask No. 41. 126 Garden bonfire dram Speyside, Spey With this one we were anywhere but in Scotland; descriptors ranged from old Bourbon, young rye to aged white Bordeaux wine finishing with coconut flavoured rum. On the palate neat the rum is now spiced and used for making banana coconut fritters with that long lasting and mouth watering umami taste. Diluted we were a little closer to home; a garden bonfire with wet leaves but also floral sweet aromas
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