Dipper's dram

We sat on a wooden terrace with the sun sparkling on the sea as we got served a carrot and coriander soup with a thick crust, stone baked slice of bread. The main course was crispy duck rolled into pancakes with plum sauce and spring onion. Water added on the nose, a smoked trout salad with fennel, apple and beetroot, while on the palate very creamy reminding us of a smoky carrot dip, blending sweet and smoky roasted carrots with chickpeas, almonds, lemon juice and herbs. At seven years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.