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The aroma reminded us of white chocolate toasted oats, strawberry granola, bourbon vanilla bean shortbread cookies, rich tea finger biscuits and butter-toasted hazelnuts. The palate neat was strong and robust with a sweet/spicy flavour combination dominating as in a salted caramel cheesecake with a buttery biscuit base, creamy caramel filling and a luscious salted caramel sauce. Following the addition of water fruity aromas of apples, pears and melon appeared but we also baked a batch of biscotti with nuts, fruits and chocolate. To taste now sweet, oaky and malty with a very characteristic caramel note which reminded one panellist of an alcohol-free malt drink of his youth.