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serving it with coconut cream
Beyond that there was some buttered fruit loaf and a dusting of paprika
We were fermenting strawberries with vanilla beans
treacle toffee and sugar-coated fennel seeds with pipe dottles
candied peel and stewed apples as a deranged apiarist served us a slab of flame-grilled honeycomb and a glass of lemonade in an oak chalice
Cask No. 30.126 Sweet & Zesty serving it with coconut creamAfter 12 years in ex bourbon wood, further maturation in a first fill Spanish oak oloroso hogshead turned this into an amazing sherry bomb. The nose was full of figs, raisins, fruit leathers, apricots and dried mango, plus Dundee cake, sherry trifle and bodegas. The palate wow! bakewell tart and boozy trifle, fig rolls, dark chocolate and sugared almonds, with a touch of Iberico pork or game pie; making it big and boisterous, but friendly. Water
US$ 2399.50
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