Begin by soaking madeira cake in a light-roast espresso, add some crumbly brown sugar, vanilla, a spoon of marmalade, and stir in some toasted almonds. We found the nose and the palate to share these core components, with an addition of black cherry and coconut to the palate being layered with cacao and nutmeg latterly.
| Seller | Size | Updated | Price |
|---|---|---|---|
| The Scotch Malt Whisky Society — SMWS 19.107 Tropical fudge | 750 ml | £155.00 |