Tasting Notes
We found a rather spicy hit at first nosing, lots of Chinese duck glaze, five spice, cola syrup, black pepper, sweet malt extract, aniseed and pears in syrup. A little water brought rosehip tea, strawberry fudge, whipped ice cream, Battenberg cake, marjoram and chopped peanuts roasting in cooking oils. The mouth was initially very lively, hot and prickly. A texture like melting jelly babies, green apple, custard, spiced vanilla cake, rosewater and hot cross buns dusted with cinnamon. Reduction brought spiced gin, hawthorn and crushed ivy. Along with geraniums, vase water, mini milk ice lollies, orange water, toffee bonbons and youthful calvados.
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