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black tea and quince jelly
A drop of water and we prepared porcini hot chocolate – may sound odd but the dried porcini powder added an earthiness to the sweetness and when sprinkled with cocoa powder
whiplash salinity
Smoke from the campfire was still thick in the air but now fused with pecan pie and Lapsang souchong tea
Water summoned memories of herbal tea and busy bees collecting nectar from apple blossom to make sticky honey
Cask No. 36.185 Campbeltown black tea and quince jellyCask No. 36. 185 A sweet harvest Speyside, Spey We were transported to Bella Italia as we baked a Torta Bertolina, a traditional cake from the Lombardy region in the north of Italy that is made at harvest time using a grape called uva fragola (strawberry grape). Very small and very aromatic, a fruity sweet explosion in the mouth just like those grape coloured lollipops we had as children with a lingering refreshing aftertaste. Water added aromas of
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