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" ... Food here is an adventure, as there are five separate restaurants ranging in style from a quirky tiki lounge to a three-Michelin-starred masterpiece. The newest addition to the dining is Palais Keller, a stylish basement restaurant, also the design work of Vervoordt boasting cool blue fixtures, polished stone nooks and crannies and beautiful bulbous handmade wood furniture. A room with a storied history, in 1443 it was used as a local salt warehouse, before becoming a restaurant in 1972, under the vision and direction of the hotel’s then-owner Falk Volkhardt, Today, the food itself is Bavarian with a contemporary twist. Acclaimed chef Tobias Heinze exclusively uses regional products, and only what is seasonal, to create his delights, which translates to the likes of succulent veal tartare served with a fried quail’s egg or perfectly browned d sausages presented with caraway jus, mashed potato and sauerkraut. To finish, although it takes 20 minutes as the dish is only available made by order, there is nothing better than a teeming saccharine mountain of Kaiserschmarrn, a traditional German shredded pancake. ... "
" ... Leyda Pinot Noir "Single Vineyard Las Brisas" 2015 (Leyda Valley) - Expressive aromas of black cherry, mace and marjoram. Medium-full, this is ripe with juicy fruit, very good acidity and a distinct herbal finish, with notes of oregano and caraway seed. Excellent complexity along with a sense of place. Give some time – peak in 5-7 years. Excellent ... "
" ... So minty on the nose, with cedar, sandalwood, spearmint, and a savory grace note to the mountain berries. All of this precedes a palate of energy and concentration, with flavors of sage, thyme, olives, pan-toasted fennel seeds, caraway, cherry pits, mountain berries, red cherries, and cedar. Savory and so mineral, yet not lacking in generous fruit. This is almost Bordeaux-like, without ever losing its Napa roots, and will reward patience over the next 20+ years. ... "
" ... Wild Turkey has been around for 80 years and they held out all that time before blessing us with a barrel proof rye, earlier this year. It was worth the wait. The copper-hued liquid doesn't flaunt a high-rye grain bill, yet it still sings with spice: cinnamon, black pepper, and, of course, caraway. The brand utilizes a lower entry-proof than many of its competitors resulting in a lower ABV than you might associate with a barrel strength offering. But the real proof is in the drinking, and that 112.2 number ends up delivering the optimal balance between full-flavor and imminent drinkability. ... "