Three in one!

We were served an espresso with a shot of cherry liqueur and a slice of a Russian honey cake coated in that, so moreish, burnt honey icing alongside traditional Yorkshire parkin and dark chocolate raisin scones. After reduction the aroma offered the startling complexity of marzipan, brown sugar, fudge and fig syrup while to taste the unique triangle of rich dark Swiss chocolate with delectable honey and almond nougat. Following twenty-seven months in a virgin European oak barrique, it was moved for a further 14 months into a Madeira barrique before being finally transferred into a refill ex-bourbon barrel.