Cask No. 140.21 31 years and above we identified a selection of

we identified a selection of 1st fill bourbon barrels from both Campbeltown and Highland regions as our blending ingredients

Adding some water the nose turned fresh

oyster sauce and various farmyard complexities

Exquisite and beautiful whisky

peach schnapps and cherry tart

Cask No. 140.21 31 years and above we identified a selection ofFragrant wood smoke and candyfloss puffed from the locomotive's chimney as it chugged along the line. Onboard, chargrilled ribeye steak was on the menu alongside smoked ham glazed with molasses and served with a sweet cherry sauce made with thyme, bay leaves and rosemary. Smoked lapsang souchong tea was poured, finished with a thin slice of grilled lemon. Adding water enhanced the fruity tones as cherry liqueur became the choice for afternoon tea with