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Imagine being slapped in the face with a thick, whole rolled pancetta - salt cured, smoked and dried – I think you get the picture! Wow - peated smoked honey, smoked sea salted caramel, smoked scallops dropped into ash and in the finish, coastal antiseptic. Water turned it into a smoky deep red wine, a top-class northern Rhone Syrah from the appellation Côte Rôtie (meaning ‘roasted slope’) with layered flavours of mocha, rose petals, raspberries and blackcurrants. We partnered the wine with a charcuterie board of pancetta, prosciutto, gorgonzola, fig spread, Kalamata olives and salted crackers. After four years in an ex-bourbon hogshead, we transferred this whisky into a second fill Spanish oak oloroso hogshead.