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Victoria sponge and glazed fruits
artist’s varnish and almond oil came to the fore closely followed by freshly sawn pine wood and a dew sprinkled Limousine oak forest at dawn
With water it became more sweetly cereal and full of pollens
sticky honey and tangy lemon
leather and walnuts
Cask No. 93.177 Rye Victoria sponge and glazed fruitsCask No. 93. 177 Crossing the event horizon Campbeltown As expected with this now notorious make, the nose was dominated by such things as spiced pork scratchings, frazzled bacon rind, iodine drops, hessian, cured duck meat and venison salami. Add to that Barbour grease, roof pitch, silage and olives doused in petrol and brine. Some water brought sheep wool and mutton stock, cooking oils, chip fat, aniseed, eucalyptus and muddy farmyards. The palate
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