Wham bam ginger jam

The airways were cleared by camphor and menthol, paving the way for the wonderful aromas of juicy slices of red apple fused with peanut butter and jam sandwiches. It was on to desserts without delay as treacle tarts and battenberg cake arrived coated with apricot jam, honeycomb candy and crunchy brandy snaps. A little water released deeper layers of cocoa nibs, soft leather and candied citrus peel steeping with stem ginger in sweet ginger wine. Delightful textures of hazelnut and brazil nut oil coated the tongue before sugar syrup oozed over orange zest and fennel seeds. After spending 12 years in an ex-bourbon hogshead this was transferred to an American oak first fill Pedro Ximanez hogshead.