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The palate’s main theme was fruit – exotic fruits
The nose was divine
herb flavoured sausages
size being the differentiating factor
Cask No. 88.15 Cognac The palate’s main theme wasCask No. 88. 15 Sea salted caramel sauce Speyside, Spey The initial aroma was fruity and fiery like a Scotch bonnet hot sauce made with succulent mangos soon followed by the salty sweetness of sea salt salted caramel sauce and salted honey ice cream. On the palate neat at first a menthol herbal kick which one Panellist even described as licking a battery but then we soon settled down and enjoyed buttered popcorns and ginger beer. A light, bright
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