Cask No. 80.53 26 – 30 years black pepper and dry earth

black pepper and dry earth

nectarine and English marmalade spread on a lightly toasted wholemeal bread that lingers on the palate

oily rags and salt and pepper crisps – eventually wisps of light smoke

made from the mineral water of the spa town Vichy in Auvergne

A big and sumptuous nose of treacle pudding

Cask No. 80.53 26 – 30 years black pepper and dry earthHaving just buffed our oak table to a high sheen using quality wax polish we felt we deserved a treat in the form of thin slices of pata negra (Iberian Spanish ham) from the tastiest part known as la maza. Other flavours were those of spiced fig jam with red wine, cloves, black pepper and carob coated brazil nuts. Water lightened the scent a little as we got roasted pumpkins, chocolate cinnamon brioche, plum jam and gingerbread on the nose. To taste,