Peated
An amazing aroma of golden syrup, toffee apples, marzipan cake with pears poached in red wine and an espresso with a shot of cognac awaited us before we enjoyed a fillet of venison in a crisp bread crust on a porcini cream sauce with cranberries. Water released cask char and melted butter before the scent of camphor, coconut and chocolate combined with a fruity earthiness took centre stage.