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Cask: First-fill Spanish oak Oloroso hogshead
loads of brown sugar on stewed rhubarb with star anise and ginger
The aroma was that of Acacia honey on slices of buttered toasted malt loaf next to simmering red currants almost ready to be filled into jars for jelly
sour cherry kriek beer and fresh rhubarb
The core of rich
Cask No. 93.171 England Cask: First-fill Spanish oak OlorosoCask No. 93. 171 Malty and coastal Campbeltown We prepared a chilli, ginger and rice wine vinaigrette before we shucked fresh oysters and poured ourselves a glass of chilled Muscadet from the Svre et Maine region, labelled sur lie. Buzzing with fresh acidity as well as refreshing saline citrus fruits, malty and salty with light touches of peat smoke. Water added rock salt and turmeric but also surprisingly cinnamon apple flapjacks and five fruit pies