Only available as part of the April Packages
The nose engine was driven by candy sweetness (Highland toffee, rum and raisin fudge), towing a buttery baggage car (shortbread, Eccles cakes, Butterkist), a citric coach (lemon sponge-cake, lemon meringue pie, kumquats) and a guard’s van of salted pretzels. On the palate, the citric astringency (lime marmalade, green apple, Haribo Tangfastics) was married to ginger and five spice, suggesting a Thai chicken dish. The reduced nose inspired our imaginations – ‘Spanish bota bags in the sunshine’ or ‘hessian mats in a Caribbean beach cocktail bar’. The palate now found orange marmalade, white chocolate and perfumed cigarettes; finished with leather, toasted oats and crystallised ginger.