Fizzy strawberry pisco punch

The Panel perused a variety of freshly treated aobjectsa such as newly polished leather boots, a newly varnished oak table and linseed oil applied to a newly aknocked-ina cricket bat. Sweet and sour notes were noted on the palate including lightly unripe strawberries and pineapple cubes at first, before sweet dark cherries and aniseed balls took centre stage. After reduction we prepared a fizzy strawberry pisco punch with orange and lemon juice, ginger ale, thyme, yellow gentian and sparkling wine. To taste, we tucked into spiced brandy snaps and a dark chocolate mousse made with a splash of bitter orange cognac liqueur, and sprinkled with salty pistachios. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill heavy toast medium char hogshead.