A crescendo of custard and spice

Custard and oak collided on a nose bound by cinnamon and nutmeg on spiced apple pie. Wisps of dark chocolate and liquorice then gave way to the abundant sweetness meringue, mango chutney and glazed pear tarts. A touch of cloves introduced Jamaican rum with rich spices and bundles of raisins and sultanas alongside freshly chopped ginger. With water the spices continued with pronounced apple notes of tarte tartin served with vanilla ice cream and caramel wafers. Silky textures wrapped around chocolate covered coffee beans and sugar coated fennel seeds before candy floss encountered singed elements to form hard toffee on the finish. After spending 29 years in an ex-bourbon hogshead this was transferred to a 2nd fill French oak hogshead for the remainder of its maturation.