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steak cooked in Chinese Five spice powder with plum sauce and sweet mangos in fragrant steamed rice
The lively
The palate now slipped over like coffee and walnut ice-cream or hot chocolate – we also found Russian caramels and jammy dodgers and a sweet anise and liquorice finish
Drinking tip: A summery
beef jerky and leather
Cask No. 36.104 SCS steak cooked in Chinese FiveCask No. 36. 104 Getting fruity at the back of the church Speyside, Spey The initial aromas transported the panel into an old church with its wooden pews and old leather bound books mingling alongside perfumed incense, scented candles and the fuscia bush beside the entrance. Then sweetness filled the air with jelly beans and sherbert straws married with apricot yoghurt and sugar coated nuts. On the taste we found more spicy wood, gob stoppers and iced
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