A variety of sauces came to mind nosing neat, cranberry with port & star anise, fresh yogurt mint and even a gravy using the juices from roast meat. Rich, sweet and substantial like rosemary braised red cabbage with smoked herb sausages which were accompanied by root mash and wine braised shallots.

With water we collected apples in a vintage harvest sack made of canvas leather and then made them into an old fashioned apple and ginger chutney which we enjoyed with toasted brioche. After 15 years in an ex-bourbon hogshead we transferred this whisky into a 1st fill Madeira hogshead.