PREPARATION FOR SKINNY DIPPING
Cask No. 53.270
Time had slowed to an undemanding meander as we relaxed outside the seaside cafe with the autumn sun gently warming our souls. The clean and salty air carried with it the evocative aromas of ship's rope and fishing nets as small boats passed before us. From the kitchen came the tummy rumbling smells of smoked prawns, roasted parsnips and grilled portobello mushrooms drizzled with walnut oil and a sprinkling of rosemary and thyme. Finally our lunch arrived... a platter of scallops and barnacles cooked in caramelized butter and fresh oysters served with a generous glass of chilled manzanilla sherry.
|Date Distilled||December 2007|
|Cask Type||Refill hogshead|