Tasting Notes
Dried apricots, marmalade and sultanas soaked in cognac blended with aromas of roasted chestnuts, almonds and carnations in an old cigar box. Flavours in the mouth embraced mango, banana and tangerines, while madeira cake was served with calvados, chocolate orange and sticky cough sweets. A few drops of water enhanced tangy orange oil with hot cross buns, scrumpy cider and syrup on waffles. Crystalised orange and ginger now combined on glazed ham, with oily textures going on to coat brazil nuts, banana loaf and marzipan in sponge cake. After 10 years in a bourbon hogshead, this was transferred to a Spanish oak oloroso hogshead.