The freshly smoked beef with the
Butcher. The peat, the charcoal on the
barbecue lures you to the table.
Taste: dark chocolate, real mokkamour.
The burnt candy sugar sweet
Wild woodland pigeon fillet with clove and black pepper. Also some fishermansfriend in the background that tickles in the throat.
Finish: the meat ribs smothered and lacquered with honey, just that little bit more timed. In short, a very tasty whisky