Stopping in one weekend evening to take in some Yamazaki 18 and chacuterie, I was swayed by the Daily Special of a Lorne Sausage sandwich, done in the style of the Scots. Traditionally knee-deep in grease, this particular sausage was done in a much leaner style, perhaps too lean, as I was craving that particular fattiness one expects with a sausage sandwich. Done as a slice of sausauge rather than individual links, the sandwich was otherwise supreme with 3 year aged cheddar cheese and a sufficient layer of fresh greens between chewy good bread.
The accompanying tomato and double smoked bacon soup, which was everything soup should be, fresh, aromatic, warm from the palette to the gullet, was finished with cream and made me want another cup. Instead, between the bartender and I, indulgence knew no boundaries that night with shared plates of Colston Basset Stilton paired with the hardy Hercule de Charlevoix, coming with an arugula bitter pesto and hot pepper jelly. I couldn't help but have a Prosseco and a rosier Zinck Cement d'Alsace to accompany the meal, along with a scotch taster that included the aforementioned Yamazaki, a Japanese scotch to die for, and samples of the Welsh Penderyn (tasted like sex, but not in a good way) and a Tasmanian blend called Sullivan's Cove. Yamazaki won hands down, and another plate, this time of an almost viscously creamy Pont L'Eveque Brie paired with the thin elongated shavings of a hot and oily Sopperesata Calabrese with perfectly toasted bread and the aforementioned spreads was nothing short of heaven.
Finishing the meal off with a sweet, almost sour Bullar Muscat, which was more on the side of a fine port, I left The Bothy close to four hours after I came, satisfied, and content.
- J.D. Salami
The Bothy
The accompanying tomato and double smoked bacon soup, which was everything soup should be, fresh, aromatic, warm from the palette to the gullet, was finished with cream and made me want another cup. Instead, between the bartender and I, indulgence knew no boundaries that night with shared plates of Colston Basset Stilton paired with the hardy Hercule de Charlevoix, coming with an arugula bitter pesto and hot pepper jelly. I couldn't help but have a Prosseco and a rosier Zinck Cement d'Alsace to accompany the meal, along with a scotch taster that included the aforementioned Yamazaki, a Japanese scotch to die for, and samples of the Welsh Penderyn (tasted like sex, but not in a good way) and a Tasmanian blend called Sullivan's Cove. Yamazaki won hands down, and another plate, this time of an almost viscously creamy Pont L'Eveque Brie paired with the thin elongated shavings of a hot and oily Sopperesata Calabrese with perfectly toasted bread and the aforementioned spreads was nothing short of heaven.
Finishing the meal off with a sweet, almost sour Bullar Muscat, which was more on the side of a fine port, I left The Bothy close to four hours after I came, satisfied, and content.
- J.D. Salami
The Bothy
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