A few weeks ago, we had the privilege of attending a very special dinner…
Like something out of Eyes Wide Shut, we ascended a candlelit stone spiral staircase behind a hidden door to an illuminated decadent room, a roof full of painted stars above warmly lit velvet furnishings atop a palatial medieval style dining table.
Amidst the opulent table settings were beautifully labelled bottles of limited edition Don Papa Sherry Casks Finish Rum, the golden treat we were here to try, after a mouthwatering four course meal by Executive Chef at Urban Caprice, Joseba Lasa, complete with expertly selected sherry pairings from wine expert and Independent columnist Adrian (Aidy) Smith.
After a welcome cocktail, we sat down to the first of our courses, our evening punctuated by a four piece chamber orchestra who set the mood wonderfully with classical pieces and background ambience.
Throughout the evening we enjoyed an incredible range of beautifully prepared dishes, paired exquisitely with a range of sherries that moved toward the sweeter end of the palate as the meal progressed; genius and delicious.
For the grand finale, the rum was brought out and it did not disappoint as the perfect end to a delightful evening. The whole experience was well thought out from start to finish and a real treat.
Paired with Fino
(Bodegas Tradicion Jerez Fino)
Sea Bass Ceviche with Ajoblanco, Pickled Watermelon & Jamon Iberico
Marinated Sardines on Sourdough with Braised Aubergine & Garlic Chips
Salchichon Tartare, Mustard, Confit Potatoes, Fennel & Chervil
Paired with Palo Cortado
(Gonzalez Byass Leonor Palo Cortado Seco)
Grilled Baby Leeks, Romesco Sauce & Dressed Puy Lentils
Chilli Marinated Prawns, Herbed Avocado Mousse, Fried Prawn Head Emulsion & Yoghurt
Ampalya of Ox Cheeks, Mushrooms & Honey Alioli
Paired with Cream
(Gonzalez Byass Solera 1847 Cream Dulche)
8 Hour Braised Ox Tail Kare Kare, Goolang, Sweetcorn, Coriander & Apple Chutney, Pickled Shimeji Mushrooms & Red Onion
Adobo Pork Belly, New Potatoes Crushed with Green Mojo Picon
Baby Gem, Rocket & Radicchio Leaves Dressed with Aged Sherry Vinegar Dressing & Toasted Cashew Nuts
Sweet Potato, Caramelised Onion & Tres Leches Cheese Dauphinoise
Paired with Pedro Ximenez
(Lustau San Emilio Pedro Ximenez)
Coconut Rice Pudding with a Pedro Ximenez Glaze, Caramelised Coconut “Torrija” & Pineapple Cassava Bibbingka Cubes
Poached Pears, Mascarpone Cream & Hazelnuts
Salted Caramel & Chilli Chocolate Truffles
Don Papa Sherry Casks Finish is a Column Distilled Molasses Based Rum, aged for four years in American Oak Ex Bourbon Casks followed by 18 months in four different types of Sherry Casks: Fino, Pedro Ximenez, Cream and Palo Cortado.
These rums are then carefully blended by Don Papa’s Master Blender to produce a unique Limited Edition Rum, unfiltered and bottled at 45% ABV to further enhance the distinctive taste.
Smooth and fruity on the nose, with hints of ripe raisins, the mouth has a full bodied yet delicate sweetness with notes of plum, dark chocolate, and ripe figs. For it’s finish, the Rum lingers on the palate for an extremely long (and satisfying) time, making this a really decadent and special drink that creates the perfect end to a good meal with good friends.
Finally, a huge thank you to Jolanda Thompson for the images (copyright), Patrick McAleenan and all of the team at Don Papa for the invite and to the incredible kitchen team. A true highlight of the DrinkingTwins year *loveheart emoji*