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marinated anchovies with sherry vinegar and parsley as well as goats’ cheese rolled in ash
crystallised fruits
The reduced nose finds tropical fruits – lime marmalade
All this sherry influence yields luscious notes of salted caramel
candy corns
Cask No. 50.122 Heavily peated marinated anchovies with sherry vinegarWhat 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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