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The taste started off with a blast of spicy heat but soon relaxed into linguine with a garlic langoustine sauce served with a drizzle of truffle oil and chestnut mushrooms
rosemary and coriander seeds before nutmeg and menthol tobacco framed the finish
The palate now found clove and orange pomanders
full and fatty
Cask No. 122.86 India The taste started off withAt first nose, the panel gathered for a blazing BBQ deep in a coniferous forest. The smell of pine mixed with grilled gammon, tomato leaves, briny seaweed crisps, olives, pineapple cubes and toasted marshmallows. On the palate, one panel member noted: Its briny, its meaty, its inbetweeny a scrumptious combination of ash and stone ground crackers, honey roast ham, and crme brle. We washed it down with pineapple orange juice, all while resting against a
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