Alpine chalet breakfast

Looking out at the Alps, the nose evoked breakfast in our chalet – muesli with raisins and porridge with brown sugar, strawberries, maple syrup on crusty bread and chamomile tea. The palate entertained us with chelsea buns and dried dates, spicy fruit cake and cinnamon bagels, cherries, plums, red wine and coffee. With water, the nose discovered waxed wood and waxed fruits, agave syrup, orange zest and blackcurrant. On the palate, this evolved into sweet red vermouth and marmalade on burnt toast, plus crystallised ginger, rolling tobacco and cough mixture. After 10 years in ex-bourbon wood, we moved this into a first fill American oak oloroso hogshead.