Cask No. 112.21 Armagnac red wine vinegar and cocoa

red wine vinegar and cocoa powder

salt and sugar over a honey & lime chicken skewer

The reduced nose had one panellist chopping fresh ginger on a wooden board

Cask: First-fill Port barrique

122 1960’s French breakfast offers a balance beyond its years

Cask No. 112.21 Armagnac red wine vinegar and cocoaCask No. 112. 21 Mulled Tokaji and Belgium waffles Highland, Southern Prickly notes of spiced marmalade merged into blood orange sprinkled with brown sugar and accompanied by vanilla pods. A strong Tokaji dessert wine aroma provided a lifted exuberance that sweetly kissed brandy snaps and Belgium waffles. The palate was thick and viscous combining burnt molasses with the fruity appeal of baked apples and perfumed layers alongside crystalised ginger.