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The palate maintained creative tension between sweet
My heart’s in the Highlands
On the palate neat we took the word of one of the panellists when he described the taste as eating mugwort panna cotta
we got grapefruit slices sprinkled with Demerara sugar
Cask No. 85.105 Highland The palate maintained creative tensionAs we rolled prime tobacco leaves in the warm Caribbean air, chocolate truffles fell into a leather clad bundle of raisin, prune and date pure. We tasted a rich, buttered slice of malt loaf, cherry jam on almond paste, warm sponge cake, ginger dipped in caramel and cherry pie topped with condensed milk. Water gave us vintage brandy and fried plantain on the nose, while the palate was nutty chocolate and candied bacon topped with lychee and fig jelly.