Here are tasting-notes for a few drams tasted through the last months and that are worth remembering… Kavalan – Single cask – Rum cask – cask strength – 57,8% – Cask M111104062A Nose: Sweet demerara notes, ripe banana (skin and pulp), vanilla.
Exotic fruit (dried mango). A floral touch (narcissus). A hint of new leather. Here are tasting-notes for a few drams tasted through the last months and that are worth remembering… Kavalan – Single cask – Rum cask – cask strength – 57,8% – Cask M111104062A Nose: Sweet demerara notes, ripe banana (skin and pulp), vanilla. Exotic fruit (dried mango). A floral touch (narcissus).
A hint of new leather. Here are tasting-notes for a few drams tasted through the last months and that are worth remembering… Kavalan – Single cask – Rum cask – cask strength – 57,8% – Cask M111104062A Nose: Sweet demerara notes, ripe banana (skin and pulp), vanilla. Exotic fruit (dried mango). A floral touch (narcissus). A hint of new leather. Click here to see the their website
Take one tablespoon of grated zest from each citrus fruit. Peel the fruit above a bowl to collect the juice. Segment the fruit. Place the segments in a separate bowl. Add the grated zest to the juice.
Soak the gelatine leaves for 10 minutes in cold water to soften them. Infuse the tea leaves for 3 minutes in 200 ml of boiling water. Strain into a bowl then add caster sugar and the drained and squeezed gelatine leaves. Stir until the gelatine leaves are completely melted. Add the citrus fruit juice and the single or blended malt. Stir to marry all the elements together.
Pour the liquid into a loaf tin (approximately 25 x 11 cm) to a depth of 1 cm. Leave to set 10 minutes in the fridge. Place the mint leaves on the surface of the set jelly. Add the fruit segments. Pour the rest of the jelly liquid over the fruit. Leave to set 24 hours in the fridge.
Turn out the terrine, cut into slices and serve on individual plates. For decoration, liquidize the marmalade, the orange juice and the whisky. Spoon around the terrine slice.