Cask No. 4.217 Oily & coastal
We felt like filling our plate from the buffet at a garden party. Whilst some got smoked mackerel salad with beetroot, sweet potato and horseradish seasoned with red wine vinaigrette, others enjoyed sweet cured marinated herring and new potato salad with sour cream. The main course was sweet and slightly ashy, barbecued succulent herbal sausages, Swedish meatballs, dry-cured smoked ham and summertime sweet pickles. With water, the vegetarian option, grilled glazed kebab skewers with zucchini, eggplant, cherry tomatoes and pepper in a honey mustard oil dressing and in the finish, slightly burnt with a hint of ash, marshmallows.
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