What an interesting aroma. Veers from ripe blackberry jam to crackling bacon to freshly ground white pepper and back again, all encased in smoky oak. The flavors are very similar. Pretty tannic at the moment, and bone dry, but distinguished. Very fine now with the richest possible meats, and a likely candidate for 3-5 years of cellaring.
What an interesting aroma. Veers from ripe blackberry jam to crackling bacon to freshly ground white pepper and back again, all encased in smoky oak. The flavors are very similar. Pretty tannic at the moment, and bone dry, but distinguished. Very fine now with the richest possible meats, and a likely candidate for 3-5 years of cellaring.
What an interesting aroma. Veers from ripe blackberry jam to crackling bacon to freshly ground white pepper and back again, all encased in smoky oak. The flavors are very similar. Pretty tannic at the moment, and bone dry, but distinguished. Very fine now with the richest possible meats, and a likely candidate for 3-5 years of cellaring.
What an interesting aroma. Veers from ripe blackberry jam to crackling bacon to freshly ground white pepper and back again, all encased in smoky oak. The flavors are very similar. Pretty tannic at the moment, and bone dry, but distinguished. Very fine now with the richest possible meats, and a likely candidate for 3-5 years of cellaring.