Grandma's honeycomb oliebollen

The perfume of white grapes mingled with runny honey, cherry pie, butterscotch and lilacs. The palate, deeper than the nose suggested, was full of candied nuts, buttered ciabatta, shiitake mushroom broth and dark chocolate dusted with fajita seasoning. Water served a plate of oliebollen on the nose, joined by burnt honeycomb pulled from grandma's handbag. The short finish on the palate packed in sweet thyme, balsamic glaze, vanilla and orange juice. After 13 years in an ex-bourbon hogshead, we transferred this to a first fill ex-bodega PX barrique for the remainder of its maturation.