Herbaceous ploom

A bright, zesty nose was immediately discovered, conjuring lemon sorbet served alongside warm, buttery scones and a dollop of lemon curd. The initial sweetness of melon balls and fresh papaya soon gave way to the richness of peanut butter ganache and the gentle spice of sandalwood. Neat, the palate was fizzy, like a zesty margarita with the salty rim, followed by the tangy taste of soor plooms. With water, the nose shifted to an earthier, herbier profile. Citrus rind led to digestive biscuits and a hint of orange tea. The palate delivered a mentholated blast of minty lemons and hay stacks, followed by a final flourish of black pepper and bramble bushes, complete with rosemary, basil and coriander, leaving a lingering herbaceous finish.