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a global celebration of our club's heritage and shared love for single cask whisky
apricot Danish and roasted peaches – gradually a floral note emerges – maybe a flower vase on a watchmaker’s workbench
Formula Flavour
225 A crunchy brunch says it all
hard pears
Cask No. 54.74 Wales a global celebration of ourCask No. 54. 74 Sacrebleu! Speyside, Spey We felt we had been transported into the kitchen of a monastery with Carthusian monks making Chartreuse pancakes the ingredients: flour, eggs, lemon juice, butter, beer (no surprise there) and, of course, plenty of green Chartreuse liqueur. Sweet and creamy on the palate neat like a French pear and almond puff tart with a sprinkling of ginger, cinnamon and demerara sugar. With a tiny drop of water a rhubarb
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