Tasting Notes
A new leather jacket was soaking in olive oil. We slipped a piece of burnt brown toast smothered in alpine butter into the pocket, along with some roasted chestnuts. As we bit into this dram, winter-spiced fruit cake, figs and vanilla pods were present, as was the slightest phenolic note. Introducing water opened a new first-aid kit, a bottle of leather conditioner, bell peppers and salad rocket. The reduced palate provided buttered corn on the cob, cracked black pepper on a beef burger and spiced Belgian mayonnaise.