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When adding water we moved to Thailand and the smell of kaffir lime leaves
Quality time
viscous palate had toffee
The reduced palate – now sweet yet citric with the warmth of cumin on a cricket bat – mouth-coating and very drinkable – a great session dram
spiced plums
Cask No. 112.27 Armagnac When adding water we movedCask No. 112. 27 Tarry lapsang souchong Highland, Southern A smouldering peat fire was first noticeable on the nose neat followed by clean engine oil, flamed orange peel and finishing with a cup of tarry lapsang souchong tea. On the palate neat, deep, dark and strong like Latakia tobacco, initially sun cured and then further cured over aromatic wood and a fragrant herb fire giving it an intense smoky peppery taste. Water added, on the nose, Chinese