Nutmeg marmalade

Bold aromas of marmalade, figs and walnut oil joined fragrant heather honey and caramel wafers while spiced apple chutney was served with Serrano ham. The palate was backed by the robust spice of ginger, cinnamon and nutmeg, with a little chipotle paste, before cherry cola and vanilla cream coated sticky baklava. After adding water, spicy rye whisky aromas emerged, merging hints of peppermint and pink peppercorns with cinnamon rolls, sandalwood, fresh rosemary and dill. Flavours now encapsulated blackcurrants and grapes, with oak sawdust and cocoa nibs in bitter chocolate to finish. After 13 years in an ex-bourbon hogshead, this was transferred to a first fill Spanish oak oloroso hogshead.