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Chateau du pork scratching
resulting in a unique combination of North Sea power and exuberance with sun-kissed Andalusian bodegas
spicy fruitcake and caramelised bananas – mouth-flooding warmth and good wood
the robust aromas of smoky bacon crisps and paprika mingled with miso paste melting into burnt butter with a splash of herbal vermouth
Cask: Refill Oloroso puncheon
Cask No. 93.214 Rum Chateau du pork scratchingBarbecued sweet paprika, honey glazed ham, smoked salmon on sourdough bread and grilled lobster with saffron aioli were just some of the tasty aromas mentioned. On the palate, the salmon had now a seaweed crust and was served with smoked mussels, lemon wedges and Moroccan spiced fruity couscous. Following the addition of water, we experienced an odyssey of smoky maritime characters consisting of crab meat, lobster, mussels, scallops and samphire next