Cask No. 156.1 Armagnac Also peated mead

Also peated mead

A bright and fresh nose full of stone fruits

With water it became a tropical fruit salad

marzipan and raspberry ripple ice cream merged with toasted marshmallows and pencil shavings while we dipped freshly baked bread into melted milk chocolate

Cask No. 156.1 Armagnac Also peated meadCask No. 156. 1 West coast recipe Lowland Celebrating the 40th Anniversary of The Scotch Malt Whisky Society We shallow fried our sliver of peat in fine olive oil, then added mushrooms, vanilla and heather honey before covering it with a hessian sack. To the tongue, the dram offered poppyseeds, smoked black tea, salted toffee and baked red apple. Introducing water generated more sweetness and a distinct salinity on the nose; cashew nuts, sursild