Description
Coming across a patch of muirburn, the Panellists extinguished the smouldering heather with runny honey, as ash rained down on salted caramel and lobster pots. This smokescape continued on to the palate, as we spread honey stirred with burnt twigs on toast with marmalade. Introducing water, our noses were served a charcuterie board of salami and venison sausage, paired with cranberry chutney and chunks of rye bread, while the palate enjoyed refreshing mint, tea tree and delicate tobacco. After 14 years in an ex-bourbon hogshead, we transferred this to a shaved, toasted and re-charred first fill oloroso barrique for the remainder of its maturation.