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stone fruits and white balsamic
crystallised fruits
marinated anchovies with sherry vinegar and parsley as well as goats’ cheese rolled in ash
green and sweet aroma filling the room
Cask No. 50.122 Heavily peated stone fruits and white balsamicWhat a bouquet of aromas: raisins, dried figs, blackberry and elderflower jelly, Indian long pepper, sandalwood, patchouli oil and a sweet musk perfume note pretty spectacular. On the palate we had a glass of banyuls, fortified red wine made in a small western corner of Mediterranean France near its border with Spain (it's best enjoyed with dark fruit tarts, chocolate desserts and cheese). Following the addition of water, we enjoyed a sangria with
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