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The palate now had charcuterie
It’s time to take a bourbon dive
At first a buttery sweetness washed over apple crumble
runny honey and a lime mint sorbet appeared
Pernod on oysters
Cask No. 113.58 Armagnac The palate now had charcuterieThe nose neat had a refreshing sweet scent reminding us of a bowl of vanilla ice cream garnished with chocolate and pistachio nut shavings, mango slices and starfruit while on the palate we were served an additional scoop, this time it was caramelised carambola with green Sichuan peppercorn and with a generous drizzle of caramel, so sweet to start and so much spice at the end truly suave and sophisticated. Water changed the perception with the scent
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