We made cilantro mint chutney using Greek style natural yoghurt, fresh cilantro, ginger, jalapeno, garlic, mint and lemon juice to accompany our vegetable samosas. On the palate neat we had Kendal mint cake, that sugar-based confection flavoured with peppermint, popular among British climbers as a source of energy. In our case however they were laced with chilli flakes for an extra oomph. After the addition of water we imagined walking through mountain grassland, a cooling herbal, green, fresh breeze as we gathered strength for our ascent to a snow-capped mountain peak. Having reached the top we cooked on a tiny gas stove a delicious tom yam soup.
Cask: First-fill barrel Age: 7 years Date distilled: November 2012 Alcohol: 60.6% USA allocation: 72 bottles