Tasting Notes
Initially shy and then just elegant, the nose, over time, volunteered musky perfume, polished furniture, apple turnovers and pear Belle Hélène, black bun, treacle, humidors and barber shops. The palate went from simply sweet (Trebor fruit salad chews, bourbon biscuits, dark chocolate) to the spicy sweetness of cinnamon Oddfellows or lucky tatties; the finish followed with restrained tingles of gooseberry, chewed pencils and wasabi. The reduced nose got maple pancakes and Danish pastries (all with cinnamon), rosewater, toffee and mukhwas mouth fresheners (in an Indian restaurant). The palate gave us lemon sorbet, peach, pickled ginger, coconut biscuits, hazelnuts and banana skins.
