Cask No. 140.21 Lightly Peated Bounty on the galleon

Bounty on the galleon

elastoplast and burnt caramel

Now a lot more rounded and manageable to taste as the smoke was still big but more balanced with the fruitiness and the sweetness - think of muesli with heavily peated cereal

dense chocolate

Tasting Panel Note: A hint of sandalwood incense merged with the vapour from a creamy hot chocolate as they accompanied coconut macaroons

Cask No. 140.21 Lightly Peated Bounty on the galleonFragrant wood smoke and candyfloss puffed from the locomotive's chimney as it chugged along the line. Onboard, chargrilled ribeye steak was on the menu alongside smoked ham glazed with molasses and served with a sweet cherry sauce made with thyme, bay leaves and rosemary. Smoked lapsang souchong tea was poured, finished with a thin slice of grilled lemon. Adding water enhanced the fruity tones as cherry liqueur became the choice for afternoon tea with