Cask No. 48.136

One-pot cooking as we prepared slow-braised pork shoulder with cider and parsnips while at the same time we baked currant scones to serve with coconut clotted cream. Hot and spicy on the palate, chutney, stewed rhubarb and a cilantro lime chimichurri but all with plenty of Sichuan pepper! Water to the rescue and yes, it opened nicely with the scent of coconut pudding with lychee and mango salad followed by cinnamon-toasted oats appearing. We then had a slice of a hazelnut sponge cake with raspberries and fresh cream, seriously lip licking delicious before we noted a subtle note of peppermint in the finish.