Tasting Notes
Cherry sweets, marzipan and raspberry ripple ice cream merged with toasted marshmallows and pencil shavings while we dipped freshly baked bread into melted milk chocolate. Warming spices on the palate embraced chillies and ginger before Chinese five spice, aniseed and cardamom coated banana skins and coconut husk. Water opened out the aromas to unveil crème brûlée served with muscat dessert wine, juicy melon and sage leaves in orange oil. Ripe banana, pineapple and cherry pie now joined dried figs, red liquorice and toasted almonds on rich fruitcake served with camomile tea. After 13 years in a bourbon hogshead, we transferred this to a charred red wine barrique.