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27 - Furtive scone pesterer
green plums
bringing a welcome party seven of structure to the rich mouth feel
Drinking tip: With a seafood salad
With water there’s freshly brewed coffee
Cask No. 93.177 XO 27 - Furtive scone pestererCask No. 93. 177 Crossing the event horizon Campbeltown As expected with this now notorious make, the nose was dominated by such things as spiced pork scratchings, frazzled bacon rind, iodine drops, hessian, cured duck meat and venison salami. Add to that Barbour grease, roof pitch, silage and olives doused in petrol and brine. Some water brought sheep wool and mutton stock, cooking oils, chip fat, aniseed, eucalyptus and muddy farmyards. The palate
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