It left behind a long tale of the previous few hours, written in seaweed and flotsam.
I didn’t count how many different types of seaweed left their notes on the sand, but from the number of red lobster shells in the receding water line, I’d say local birds, seals and otters have been feasting. And if there were no lobster claws to be seen, that’s because the California spiny lobster (Panulirus interruptus) doesn’t have any in the first place.
The high tide of our own past few hours was marked by an evening spent on a warm terrace with a good friend, and the Auchentoshan Triple Wood he pulled out to share with us.
As the name says, this Lowland whisky is matured in three different kinds of wood: Pedro Ximenez Sherry casks, bourbon casks and Oloroso sherry.
It has a combustibly sweet aroma, with a taste that echoes dark chocolate, applesauce, toffee and rum.
It was a delight, as was the day and the company.