Tasting Notes
The Panel noted aromas of shortbread, lemon syrup, cactus and mint leaf at first nosing. This was followed by fudge, poached pears, a freshly mowed lawn and brown bread with white pepper and olive oil. Reduction brought out dried herbs, soda bread, trampled bracken and boxed raisins. Also an effervescent elderflower champagne aspect. On the palate we found vanilla custard with a silky and viscous Turkish delight note. Joined by lemon bonbons, green fruit jellies and lime curd. A little water added earthy notes of turmeric, wild flowers, tiger balm and white stone fruits.
