Cask No. 78.78 Blended charred steak au poivre and

charred steak au poivre and a host of maritime complexities to finish off this exhilarating flight

42 - Gold rush

black olive tapenade and mezcal

tangerine and ice tea acidity

We were presented with a mug of steaming

Cask No. 78.78 Blended charred steak au poivre andA rich aroma of roasted brussels sprouts with balsamic vinegar, toasted walnuts, warm focaccia with parma ham, and rosemary crisps emerged from the glass. The taste neat was more diverse; some had rye granola with dried sour cherries while others licked yeast extract off a stave or had an oxtail soup. With water we were in a sherry bodega sitting on a straw mat, reading an old leather bound book and drinking stout. On the palate we found gamey notes