Fairytales of New York

One Panellist walked through Central Park towards Spanish Harlem, nicknamed El Barrio, with a brown bag full of toasty, roasted, crunchy cinnamon-sugared peanuts just bought from one of the many street vendors. To taste, we stayed in New York with a Reuben sandwich of bacon, fat-fried rye bread, thousand island aioli, honey mustard-glazed corned beef, peppered bacon, melted Emmental cheese and sauerkraut. Water transported us into a dunnage warehouse by the sea where we had steamed mussels with smoky bacon and cider, before a finish of sea buckthorn and apple jelly. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead.