Cask No. 133.2 England pastry cream horns and apple

pastry cream horns and apple strudel

With a drop of water we were transported to a Middle Eastern fruit market where we enjoyed a traditional Berber tea made with cinnamon bark

apple crumble and toffee popcorn arrived drizzled with sticky syrup while the finish was much drier with herbs and pine sap

spicy bourbon cocktails

camp coffee and roasted parsnips – ginger

Cask No. 133.2 England pastry cream horns and appleThis one was more elegant than the Panel anticipated, as we got initial notes of lightly smoked oats, smoked beers, barbecue glaze, hot smoked paprika and olive oil. Water brought a pine wood aroma, with more wood smoke, preserved limes in brine, charcoal embers and herbal cocktail bitters. The neat palate was full of thick, sooty phenolics, salted liquorice, sweet earthy tones, pine sap and wood spices. With water we noted yeasty wheat snacks, tree