Cask No. 149.22

The neat nose started with a quince, rosemary and honey trifle, followed by a pineapple-chamomile iced tea and dried sugar kelp. On the palate we first noticed a thick, oily texture reminding some of us of a salted caramel sauce before we had semi-bitter chocolate with dehydrated pineapple and a touch of guajillo chillies. A drop of water and we found ourselves on the machair on a sunny afternoon, the light sea breeze carrying gentle wisps of coconut, mango and toasted oak. To taste, we sipped a fresh lime-garnished elderflower mojito while eating squares of sea salt chocolate.