Description
From deep in the dark depths of a Spanish bodega, the robust aromas of smoky bacon crisps and paprika mingled with miso paste melting into burnt butter with a splash of herbal vermouth. The blackened and crispy shells of marshmallows encased their molten sugary centres as they toasted on sticks above the flames of a coal fire. The sweetness was countered by earthy notes of spiced red cabbage, cloves and celeriac in chipotle sauce. Adding water created a haze of medicinal fog that engulfed both fragrant tobacco and fudge. Now, nutty characters embraced walnuts in sea salt, served on oatcakes with a sprinkle of scorched rosemary and crumbled cassia bark. At seven years of age, we combined two ex-bourbon hogsheads from the same distillery into this cask for further maturation and marrying.
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