Cask No. 80.53 26 – 30 years made from the mineral water

made from the mineral water of the spa town Vichy in Auvergne

leaf mould

nectarine and English marmalade spread on a lightly toasted wholemeal bread that lingers on the palate

oily rags and salt and pepper crisps – eventually wisps of light smoke

Cask No. 80.53 26 – 30 years made from the mineral waterHaving just buffed our oak table to a high sheen using quality wax polish we felt we deserved a treat in the form of thin slices of pata negra (Iberian Spanish ham) from the tastiest part known as la maza. Other flavours were those of spiced fig jam with red wine, cloves, black pepper and carob coated brazil nuts. Water lightened the scent a little as we got roasted pumpkins, chocolate cinnamon brioche, plum jam and gingerbread on the nose. To taste,