Tasting Notes
On the nose we got freeze-dried raspberries, pencil shavings, hay and tropical aromas of passion fruit, lemon and banana. The first sip was a burst of energy, as we found ourselves at a Moroccan market with mounds of ginger, turmeric, chilli and black pepper, followed by dried papaya and mango, before finishing with mouth-coating manuka honey. With water, it was still powerful. We got nettles tossed in a balsamic dressing, linden blossom, lemon juice, dried apricots and ripe raspberries. The palate offered a malty, sweet breeze coming from a barley field, orange sherbet eaten with a wooden spoon, turmeric, aniseed, cayenne, unripe peach and white chocolate.
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