A Parisian bombón

Expensive aromas from a Parisian parlour arose from the glass: perfume, bergamot, a cigar box and leather. Sherry-soaked raisins, a double espresso, cinnamon and nutmeg were all detected when tasted. A second sip introduced its fruity side – juicy green apples dipped in caramel sauce, dry wood shavings and a handful of fruit pastilles. With water, the nose offered ginger spice and rye crackers, while the palate delivered a persistent sweetness led by apple crumble, custard and peanut brittle. Reduction did develop the flavours, but they remained bold to the end, with garibaldi biscuits, a sweet café bombón, vanilla ice cream and dried fruit mix scattered with chocolate buttons. After 10 years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.