What’s cooking?

Something was cooking on the nose neat; honey-glazed gammon, smoked beef tenderloin or brisket burnt ends and that carried on with a meaty, smoky very moreish flavour of juicy roast turkey with crisp brown skin in a wine sauce with sweet potatoes and red cabbage. Water added roasted figs stuffed with gorgonzola and walnuts to the mix and on the taste a juicy tender well-salted perfect pan-seared steak followed by sweet sticky banana cake with coconut. After four years in an ex-bourbon barrel, we transferred this whisky directly into a 2nd fill Sherry cask for the remainder of its maturation.