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chopped nuts and liquorice before we gave a final salute to caramel and woody spices
watermelon chunks and Folle Blanche
Some sweet peats
thin seasoned beef slices wrapped around a pickle spear
Cask No. 4.359 3rd Bottle Special chopped nuts and liquorice beforeA rather punchy and vivid initial nose suggested to us anchovy butter, dried herbs and malt vinegar like hot salty chips being eaten in the rain by a pier. In the background were some salty beach pebbles and bandages. With water we got the impression of scallops frying in salty butter, sandalwood, mineral oils and lemon balm. The palate was a wonderful mix of citrus sweetness and salty seaweed crackers; iodine drops, preserved lemons in brine and
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