Cask No. 112.18

Cask No. 112.18      

Culinary trip around Britain

Highland, Southern

On the nose neat this felt like a traditional English ploughman’s lunch consisting of nutty golden mature cheese wedges, herb flavoured sausages, mango chutney, pickled onions, beetroot and celery sticks. On the palate neat a Welsh rarebit, cheese on toast seasoned with chilli pepper chutney and Worcestershire sauce and maple glazed walnuts were added. With water the gastronomic journey continued and aromas of hearty lamb Scotch broth with winter root vegetables were followed by a tasty surprising twist as flavours of oven roasted sardines with tomatoes on sourdough bread and cured salmon with dill, tarragon and fresh horseradish rounded of the culinary delights.