Tasting Notes
We were first served a smoothie of fried plantain, birch sap and cotton candy, with a squeeze of lemon juice. Nosing more deeply, we discovered damp stone walls and honey on toasted oak. On the palate, we enjoyed bananas flambéed in rum, crowned with mace, sugar cane and cherry wood shavings. With water, the nose brought vanilla syrup, madeira cake, and raspberry and damson jam. On the reduced palate birch sap returned, having been seasoned with cherries and chunks of battenburg cake. The mace then prevailed and a long finish of amber ale lingered, transporting us to the riverside bars of Saint-Valery-en-Caux.