Cask No. 39.285 10 years and under Hot smoky ash on the

Hot smoky ash on the palate was followed by lobster in a piri-piri sauce (peppers

Now imagine all of this with peat – a mouth-watering proposition

We noted twigs coated in blackcurrant jam

orange shortbread cookies or clementine jelly all served with a glass of Monbazillac wine

following seamlessly

Cask No. 39.285 10 years and under Hot smoky ash on theWe dropped the marble slab on our plums, all the while chewing classic bubble gum. Fruity sugars and a perfume of gummy bears filled our noses. To the palate, we cut ourselves a slice of ciabatta, spread it lightly with lemon curd and topped it with whipped cream and pink peppercorns. Delightful. Water offered us a vision of a limestone doorstep, protected with a coir mat and decorated with coconut shavings. The palate had now become full of green