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herbs smouldering on a barbecue and wee notes of eucalyptus resin and mentholated tobaccos
dates and sticky molasses
hot cross buns and toffee apples
Magic in a glass
leather and charcoal
Cask No. 44.183 AlmostGone herbs smouldering on a barbecueWe cooked Japanese udon noodles with spicy duck breast in a wok using plenty of sesame oil and a generous sprinkling of shichimi togarashi. On the side we had a Greek style tuna and feta salad and to finish the meal, a shot of ouzo. It clearly was a foody dram. After the addition of water, we got spaghetti in a chilli and garlic sauce as well as a salade nioise on the nose. To taste, we found an olive oil and balsamic dip for a chunky piece of herbed