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smoke-cured pork sausages with garlic and paprika all covered with melted cheese and a hot and thick spiced tomato and beer sauce – big
Among the fresh seaweed of the ocean floor
Date distilled: September 1992
32 - Eye of the fruit loop
Abundant butterscotch
Cask No. 1.236 Campbeltown smoke-cured pork sausages with garlicCask No. 1. 236 It shines Speyside, Spey This was proper Perry, bottle fermented Perry, a delicate sweetness with tropical fruit aromas of guava and pineapple as well as a hint of citrus Napoleon allegedly described it as English champagne. Talking of sparkling on the palate like a Moselle kir royale, dry sparkling Riesling wine mixed with red Moselle vineyard peach liqueur. With a drop of water, we added the liqueur to spicy chutney or caramelised it
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