This bottle is limited to 2 per member
We got ready for a hearty breakfast, salted caramel oats with mashed banana and chia seeds drizzled with a sweet caramel sauce and freshly pressed grapefruit juice. This was followed by olive and rosemary dark rye bread served with a cucumber yoghurt dip and a lemon and red chilli fiery relish. Diluted the aromas of salted caramel, cloudy old fashioned lemonade while on the palate, salted brown butter Financiers and Zwiebelkuchen with a glass of Federweißer (onion tart and a young white wine from the recent harvest). After 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill hogshead which previously matured rye whiskey.