Potting shed cuisine

In a melange of cookery and horticulture, we found cornbread, barbecue burnt ends and lemons wrapped in a bitumen tortilla, served in a greenhouse full of roses and cut peat. Venison grill steaks followed on the palate, with green peppercorns, figs and cranberries in clarified butter. Water introduced smoked cloudberries, fennel and pine to the nose, while the palate offered birch sap, orange and wintergreen mint to finish. After 16 years in an ex-bourbon barrel, we transferred this to a first fill heavily toasted, medium charred barrel for the remainder of its maturation.