Bottle limited to 2 per member
A comforting German dish, Rinderrouladen (beef olives) came to the mind of one of the panellists - thin slices of beef stuffed with a mixture of grainy mustard, paprika, chopped onions, pickle and lots of smoked bacon. We served it with mashed potatoes and roasted parsnips, all in a homemade boozy thick gravy. Water released damp floral smoke, ash and charred fruits while on the palate -silky, smooth and sweet like a duck breast with juniper, blackberry and port sauce. After 11 years in an ex-bourbon hogshead we transferred this whisky into a second fill charred wine barrique.