Curry ice cream flurry

Fragrant aromas of lavender, carnations and cherries merged with honey drizzled over raspberry jelly and tutti frutti ice cream before olive oil soaked into oak staves in a dunnage warehouse. Robust ginger and wasabi spice on the palate softened to honey, toffee and caramel wafers with lemon sponge cake topped with butter icing and served with pomegranate in rhum agricole. Adding water enhanced the raspberry notes and honey but now with curious aromas of cumin seeds, turmeric and nutmeg. The aromatic spice continued on to the palate where it was joined by orange skin in dark chocolate, pistachio nuts and oak tannins for a creamy textured finish.