The nose reminded some of white chocolate apricot and coconut truffles whilst others got salt and pepper buttered samphire and dark apricot balsamic vinegar. Great texture on the palate neat and we were back with the samphire but now steamed with tilapia fish and beurre meunière using lemon juice, Sherry vinegar, chopped shallots and lemon zest. With a drop of water we imagined sitting on the beach, thin curls of smoke teased our nostrils and we enjoyed jugged kippers steamed well and served with pepper and plenty of butter followed by lemon-lime parfait. A perfect summer’s day by the sea.
Cask: Refill barrel Age: 11 years Date distilled: October 2006 Alcohol: 61.1% USA allocation: 60 bottles