Cask No. 18.87

The nose was a sweet, inland Mediterranean air: full of toasted ciabatta, fresh salsa topped with pistachios, musty olive oil and thyme, and served with a glass of cloudy lemonade. The palate took a slab of focaccia to a wooden chopping board and layered it with San Daniele ham, salted almonds, marmalade and roasted peanuts, before adding some apple sauce and a cortado. Reduction gave caramel sauce to the nose, alongside whipped cream, hard cheese, blackcurrant jelly and cut grass. The palate finished lighter as hedgerow berries, white wine and lemon syrup mingled with eucalyptus and a bright lager.