Jamplification

We began by nosing a glass of chamomile and raspberry soda. As one Panellist observed toasted tobacco, another donned a comforting woolly jumper that had been dunked in redcurrant jelly. The palate was indeed jammy too, with cherries and red apple, mulled red wine and açai berries dipped in dark chocolate. Water amplified the jam, adding stewed strawberries, nutmeg and watermelon candy to the nose. The finish was orange bitters in cinnamon-infused watermelon juice. After eight years in an ex-bourbon hogshead, we transferred this to a first fill tawny port barrique for the remainder of its maturation.