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straight from the cured leg of pork - Iberico jamon
Iberico ham and smoked scallops with avocado puree as well as an aged Fino sherry
The Panel noted oak polish
some dry spices emerged first (curry and curcuma/turmeric) before we decorated a cake with almond paste and marshmallow spread
Cask No. 167.2 Bold & Peaty straight from the cured legA rich and dense aroma we agreed, full of furniture polish, fig rolls, cherry liqueur, strawberry jam, chocolate and peanut brittle, and tiny wee hints of lovage and toasted fennel seed. Water brought classical dry sherry aromas, some cola syrup, singed pastry, black forest gateau and aged armagnac. The palate was initially autumnal, with ginger bread, Jamaica cake, more cherry liqueur and black liquorice. Water sweetened everything slightly,