Tasting Notes
We imagined stepping into a room with solid mahogany furniture and Persian mahal rugs on the floor as well as hunting trophies on the walls. Big and bountiful flavours on the palate neat like a rump steak with a red wine and pink peppercorn sauce followed by a malt loaf and marmalade bread and butter pudding. Following reduction aromas of treacle toffee, dried orange slices, honey roasted apples and mulled wine appeared as we nibbled chocolate coated Brazil nuts, dried cranberries and mini blackcurrant cheesecakes with a ginger coconut crust. In the finish we all enjoyed the most famous “bartender’s handshake” - a shot of Fernet Branca.
