Chip shop-battered candy bar

Caramel and berries, the dust of crushed ginger biscuits and a puff of chantilly cream joined blackberries and sultanas on the nose. The palate was unapologetically sherried, giving us battered chocolate and nougat bars, plus sunflower seeds, green grape jelly and the buzz of baking spices. Water delivered toffee popcorn, baked orange and dark chocolate dipped in refiners syrup to the nose. The palate finished with a fresh green apple, bergamot and parma violets dipped in white chocolate and cedar dust. After 11 years in an ex-bourbon hogshead, we transferred this to a second fill ex-bodega PX barrique for the remainder of its maturation.