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Water gave us mint tea
eating lemon sponge cake and drinking a Bellini cocktail
USA allocation: 78 bottles
warming aroma greeted the Panel like orange pure essential oil with a hint of eucalyptus as well as juicy strawberries freshly dipped into a warm melted chocolate sauce
slightly smoky to taste – anyone for sponge cake with a miso glaze and smoked vanilla ice cream
Cask No. 30.100 10 years and under Water gave us mint teaCask No. 30. 100 An abundance of fruit cake Speyside, Spey A comforting fragrance filled the room as frankincense and cinnamon blended with toasted malt loaf and cherry bakewells to give a heavy sense of sweetness. Then strawberry jelly gave way to raisoned grapes and sticky dessert wine accompanied by weighty Madeira cake. Water encouraged an even darker temperament as prunes, dates and pedro ximinez sherry paved the way for fruit cake and mince pies