Southern European comfort

A comforting and warm aroma reminded one Panellist of miso pesto-roasted vegetables over jasmine rice while another had a bread and butter pudding layered with vanilla custard. The palate was a toss-up between Spanish manchego cheese served alongside red wine-roasted figs, honey and rosemary or that classic Italian pairing of tiramisu and an espresso. Reduction just added to the foody theme, as we got wood-fired ciabatta topped with honey on the nose, while the taste was of toasted pecan pie plus rum and ginger cake, as well as chocolate-covered candied plums. Following 15 years in an ex-bourbon hogshead, we transferred this whisky into a second fill Spanish oak oloroso hogshead.