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corn bread
On the palate we found orange zest and grapefruit juice
hot pine resin
how about seared kangaroo meat with a raspberry glaze
Date distilled: November 1998
Cask No. 48.136 21 – 25 years corn breadOne pot cooking as we prepared slow braised pork shoulder with cider and parsnips while at the same time we baked currant scones to serve with coconut clotted cream. Hot and spicy on the palate, chutney, stewed rhubarb and a cilantro lime chimichurri but all with plenty of Sichuan pepper! Water to the rescue and yes, it opened nicely with the scent of coconut pudding with lychee and mango salad followed by cinnamon toasted oats appearing. We then had
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