Exotic sweetness

The sweet nose (toffee, marshmallows, meringues, honey on toast, and raspberry brownie) preceded subtler hints of kir royal, well-fired rolls and dried fruits in a Medina market. The palate’s velvety sweetness of fruit leathers, neapolitan ice cream and figs soaked in brandy prepared the way for a finish of cinnamon, spiced fruit cake, after-dinner mints, leather and oak. The reduced nose delivered shifting aromas of sandalwood and musk, orange boxes and tea chests, jam sponge, liquorice and affogato. The palate turned exotically sweet – with crema catalana, pistachio baklava and sweet mint tea – all carried on a smooth, silky mouthfeel, reminiscent of dark chocolate mocha.