I’m still catching up from last night. As we worked our way through the Northern Monk tap takeover menu, this one stood out. It’s a Quadruple - aged for a year in Pinot Noir barrels before cherries are added - and is every bit as rich as that sounds. Imagine the best retro Black Forest Gateaux - probably made by Heston Blumenthal had been blitzed with a few slugs of Sloe Gin to leave a glass of intensely dark red liquid velvet. It’s tart and warm at the same time and you can taste the wood and the wine as you squint with the sharpness. Complex and interesting. You’d only want one glass -but it’ll definitely leave an impression.