Tasting Notes
Sturdy foundations began with a thick filling of madeira cake, on top of which rested a slab of syrup sponge cake reinforced with glacé cherries and dried apricots. Next came slices of wild boar dry-cured ham, coated with honey and orange zest. Then dried figs were layered alongside grilled peaches, chunks of baklava and a splash of orange liqueur. With a few drops of water we added chocolate powder to the tart, then stem ginger, toffee apples and a plateau of carrot cake. Finally, the topping brought it all together as stewed rhubarb, tart apples and marzipan crowned the tower, complemented by a dash of sticky Pedro Ximénez sherry. After spending 11 years in an ex-bourbon hogshead this was transferred to a first fill Pedro Ximénez barrique for the remainder of its maturation.