Tasting Notes
One Panellist found himself preparing a refreshing ayran, a Turkish yoghurt drink mixed with sea salt, while another was reminded of polishing tarnished silver cutlery for hours. A wonderful silky, rich texture awaited us on the palate, like a banana milkshake, before the heat started to build slowly but surely to seemingly stratospheric levels. Water to the rescue, or maybe milk, as we were back with a tangy yoghurt drink, this time kefir. To taste we had sour cream and chive crisps, and grilled peanut butter and jam sandwiches, while in the finish, fizzy, sour, fruit-flavoured gums.