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pastry cream horns and apple strudel
apple crumble and toffee popcorn arrived drizzled with sticky syrup while the finish was much drier with herbs and pine sap
tool boxes
With a drop of water we were transported to a Middle Eastern fruit market where we enjoyed a traditional Berber tea made with cinnamon bark
A light dusting of soot pervaded through to the finish that combined vanilla fudge slices with heavy wooden benches
Cask No. 133.2 England pastry cream horns and appleThis one was more elegant than the Panel anticipated, as we got initial notes of lightly smoked oats, smoked beers, barbecue glaze, hot smoked paprika and olive oil. Water brought a pine wood aroma, with more wood smoke, preserved limes in brine, charcoal embers and herbal cocktail bitters. The neat palate was full of thick, sooty phenolics, salted liquorice, sweet earthy tones, pine sap and wood spices. With water we noted yeasty wheat snacks, tree