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triplets and tremolos of fruit (pomegranate
salted caramel and bubble-gum bonbons – maybe also some bacon crisps
packed with dark cherries and topped with clotted cream and opulent chocolate that was so dark it seemed to absorb the light in the room
Date distilled: October 1999
candied citrus peel and a white chocolate and lime mousse
Cask No. R11.3 Islay triplets and tremolos of fruitCask No. R11. 3 Crme Brle Flamb Jamaica Plenty of sweetness on offer from the word go; loads of brown sugar on stewed rhubarb with star anise and ginger, creamy lemon banana pudding and fresh pineapples but also an oiliness like lemon maple syrup over tuna or mackerel. Deep and intensely sweet on the palate neat, think of crme brle flamb, coconut sticky rice in banana leaves and Pedro Ximenez Sherry raisin ice cream. With a drop of water oily notes at