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long aged champagne and orangeade
The Panel found themselves squarely in an old highland farmyard at first nosing
butter and vanilla from thirty-one years in an ex-bourbon hogshead
dark and pleasantly attractive
Matured for five years in an American oak oloroso sherry butt before being transferred to a European oak oloroso sherry butt
Cask No. 66.186 Rye long aged champagne and orangeadeCask No. 66. 186 Bivouac breakfast Highland, Eastern In a secluded forest, the first rays of sunlight illuminated green moss and ferns as a hot iron griddle pan sizzled and hissed over a smoky campfire. From the pan came wondrous fast busting aromas of crispy bacon and strips of fatty pork belly while wafts of peanut butter merged with charcoal and morning dew. Flavours then cascaded around dry roasted peanuts, smoked paprika and sweet liquorice