Tasting Notes
Rich and buttery aromas suggested shortbread and digestive biscuits while maple syrup mixed with cinnamon, nutmeg and caramel wafers. A firm wave of chillies tingled the tongue before croissants, apricot pastries and blueberry ice cream merged into cloves, star anise and menthol on the finish. Water brought out fruity notes of poached pears, gooseberries and cider beside green aromas of fried asparagus, flower stems and tomato plants in a greenhouse. A softer palate now embraced cream pastries with walnuts, coconut and nutmeg, served with strong earl grey tea, toffee-coated biscuits and peppermint on a long and dry finish.