Tasting Notes
From the buffet, our noses meandered between Seville orange marmalade on toast, mint seltzer and dried apricots served on a cool slab of beeswax. The palate delivered bitter lemon on fudge chews, with a lemonade ice cream float and peppery ground ginger. Water introduced the exotic perfumes of equatorial botanicals, orange blossom, geraniums, and rhubarb and custard sweeties. The finish was Turkish delight, lemon and honey lozenges, elderflower cordial and an exotic hardwood glow.
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