Barley sweetness hits dry oak

Surrounded by polished furniture in a stately home, we identified vanilla tablet, dolly mixtures and cinnamon toast, along with considerable fruit (passion fruit, plum tart, redcurrants and apricot yoghurt). The palate had barley-derived sweetness (spun sugar, dark toffee, muscovado, vanilla and coconut macaroon bars), but everyone noticed the dry oaky spiciness that tingled and warmed our mouths with nutmeg, black pepper, chilli, toasted cumin, ginger snaps and sugary espresso dregs. Water brought hot cross buns and caramelised almonds to the nose, along with floral and grassy notes, and old library dustiness. The palate discovered bakewell tart, liquorice, yeast extract, sandalwood and salty driftwood.