Cask No. 29.250 31 years and above Honey sweetness transpired into chewing

Honey sweetness transpired into chewing on warm fudge and fondant icing before the final round presented pink wafer biscuits and Turkish delight with banana fritters on a oak platter

The palate now – sweeter

Only eight hectares are used for making Armagnac

candied ginger

The reduced nose found pear-drops

Cask No. 29.250 31 years and above Honey sweetness transpired into chewingCask No. 29. 250 Peat fire flame Islay The scent of seafood paired with sweet, spicy and fruity aromas make this a real experience; a lobster mango salad with Thai crab cakes and a sweet chilli sauce seasoned with coriander, salt and black pepper. With this we serve a Pouilly Fum dry white wine from the Loire; stony minerals and lemon flavours balanced by a smoky floral fruitiness. With a few drops of water, we enjoy our salad and wine sitting outside