Description
An irresistible concoction of coffee and cloves pulled us towards beef jerky smoked with pencil shavings and served with maple syrup on bacon. A prickly palate of peppercorns and pickles danced with glee to the sound of black pudding sizzling in whirling clouds of wood smoke. A drop of water unleashed a compelling accumulation of chamomile, caramel and cooling camphor that skillfully merged with the heavyweight hues of molasses, prunes and almond-coated jamaica cake. Then cloves and saffron adorned poached pears alongside oloroso sherry trifle while we used burnt sticks to trickle rich honey over oily iberico ham. After spending 26 years in an ex-bourbon hogshead this was transferred to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.