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Apricots in a hessian sack
Puffs of smoke carried the alluring aromas of burning applewood and roast duck with honey-coated vegetables
cider vinegar and cayenne pepper
The palate continued as it began with chewy and rich fruit intermingling with chilli and ginger
Cask No. 4.250 Special Bundle Apricots in a hessian sackCask No. 4. 250 Celebrity yurt indulgence Highland, Island We got immediate gentle smoke on the nose then brown sugar and vanilla (sticky toffee pudding, a slightly over done custard slice, a bakery near a recently burnt heather moor). The smoke and ash were more obvious on the palate, but balanced beautifully with dark, scrumptious sweetness (molasses, treacle toffee, expensive plain chocolate, humbugs) and a dry, mouth tingling finish of cinnamon
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