Rich as cake, a little sourdough

The Panel met on a grey winter afternoon for a snack. "A new type of enriched sourdough" was mentioned, along with rye bread with dried figs and dates, the scent of tropical fruit salad and green banana doused in cask-aged balsamic drizzle, plus cocoa powder. Neat, it was love at first bite: rich rye sourdough with a hit of menthol, assorted dried fruits, papaya jam, pineapple and Cavaillon melon chunks with an apple-cinnamon tea coulis and a sprinkle of cocoa powder. With added water, Panellists were nosing a slice of this rich dried-fruit sourdough, with an olive oil, aged balsamic and mulled cider dip, while an orange-coated glass of oloroso sherry also joined the party. But on the palate of this unconventional delicacy, a cake richness came through with dark chocolate, pears cooked in sauternes, candied orange zests and a spoonful of plum butter (reduced plum jam). After maturing for 10 years in a bourbon barrel, this whisky was transferred into a first fill Pedro Ximénez barrique from the Ximénez-Spínola bodega.