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hot BBQ sauce
98 Petrichor vindaloo for an exotic foray into herbs
Date Distilled: December 1998
and a boozy chai latte brought a warm and happy feeling to our hearts
Cask No. B7.14 Cognac hot BBQ saucePlenty of sweet aromas greeted the Panel, marzipan, whipped vanilla cream and brown sugar but at the same time a wisp of wood smoke and sweet tobacco tickled our fancy. That was followed by a floral, fruity and spicy flavour of orange oil, white pepper, cinnamon and a touch of black liquorice. After the addition of water, the scent of gorse, coconut, mango and toasted almonds appeared while the taste was delightful, sweet cream chocolate chip ice
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