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After we added a little water a sweet
The cask was coopered from 24 month air dried staves that were then charred to a #3
a kick of chilli to finish
smoked white pepper
Cask No. 4.365 Young & spritely After we added a littleThe enticing aroma of scampi grilled in their shells, giving them a slightly smoky scent, with burnt lime, roasted garlic and smoky lime mayonnaise made us all feel hungry. No surprise then that we got food on the palate in the form of the famous Portuguese dish "bacalhau Brs" salted cod, eggs, pan fried potatoes and black olives. Following reduction, toasted coconut and caramelised shallots met on the nose, while the taste reminded us of sweet smoked
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