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peaches and pears sweetened with muscovado sugar and deliciously warm cognac spiced with a little cinnamon
spicy Thai green curry made with lashings of coconut milk
mixed berries and a raspberry coulis
farmyards and leaf mulch
Cask No. 80.58 Rye peaches and pears sweetened withThis was seven years in ex bourbon wood, then further matured in a first fill dArenberg shiraz barrique. The colour possibly influenced our ruminations. The nose suggested pink blancmange and marshmallows, black cherries, dried cranberries and French raspberry liqueur. On the palate we found malt loaf and demerara sweetness, red grape, Danish cherry liqueur, pop tarts and wine stained oak, before finishing with tobacco and Sichuan sauce. The reduced
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