Fruit gummies at high tea

We began by pouring cold pear juice over the morning newspaper, rummaging through a bag of fruit gummies and dusting the air with lavender talc. A mellow cocktail of pear, evaporated milk, vanilla pudding and cherry pie delighted our palates. With water, the nose turned to sugar snap peas, tea cakes and crème caramel. The palate offered sugared almonds, honeyed nuts and a delicate hint of ginger. After eight years in an ex-bourbon hogshead, we transferred this to a heavily toasted, medium charred refill hogshead for the remainder of its maturation.