Cask No. 42.88

We scraped barnacles and rust from a dry-docked ship’s hull while, somewhere in the far distance, a farmer burned a post-harvest field of barley stubble. We took a break to eat steamed samphire with lemon butter, and smoked haddock and cheddar on toast, washing it all down with nettle tea and a red rye ale. After reduction, we walked the sandy tracks on the machair, which was covered in such flowers as corn marigold, poppies and daisies. While the fresh sea breeze blew in our faces, we shared a bag of lapsang souchong truffles made with dark chocolate and cooked beetroot, plus some chewy spearmint sweets.