Cask No. 135.20 Cognac hard pears

hard pears

This pairing will prove to be a bold and rewarding one

Amarena cherries and Anton Berg creations of dark chocolate

Water added steaming hot Cornish crab bisque flavoured with saffron and fennel and served with lemony croutons and black pepper seasoning whilst the taste still had that smoky sweetness with a hint of herbal spice but now a lot tamer and therefore more manageable

The finish drifts endlessly out to sea

Cask No. 135.20 Cognac hard pearsCask No. 135. 20 Packs a punch Highland, Southern We enjoyed a ploughmans lunch cold meal of bread, cheese and onions accompanied by pickles. The cheese was smoky redwood cheddar and was served with a sweet chilli jam. On the palate we stayed with that theme but now a burned bacon Gruyere sandwich using French bread, spring onions, Dijon mustard, Gruyere cheese and smoky streaky rashers of bacon. With water our culinary voyage continued to India with