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Roast duck has a classic partner at the dining table – Pinot Noir (and traditionally a Burgundy) offers the red berry/cherry fruit that matches many traditional sauces
brioche and chopped hazelnut
this port wood reserve marries Dalmore's weighty whisky with thick port cask fruit and spice
Cooked agave fully expresses itself with hints of mature fruit compote and dark chocolate
Reminiscent a great new wave retsina in the most beautiful
Giffard Piment d'Espelette 750ml (DNO) bmijuly24 Roast duck has a classicThis zesty and spicy liqueur is made from the maceration of fresh whole Espelette peppers, a cornerstone of Basque cuisine, with a hint of Rhum agricole from Martinique. The result is a strong aromatic intensity with warm and spicy notes. The nose is frank & herbaceous, with fresh chili pepper, freshly cut grass notes, and a gentle warmth in the background. On the palate, you'll find a dry attack, with vegetal chile pepper. Smooth and warm mid palate