Leather espresso

Polished leather soaked in coffee and palo cortado opened proceedings on the nose. This was followed by aromas of PVA glue on treacle tart, candied orange, rye bread, cherry wood, camphor, cranberry gravy, strawberry-flavoured shisha tobacco, salted butterscotch and walnut wine. In the mouth we found traditional sherry maturation notes from sultanas, plums, dates, Christmas pudding and Dundee cake rolled into a cigar. We also detected black truffle, dark chocolate and sea salt drenched in green chartreuse, plus thick set acacia honey and chocolate shards. Adding water built on the preceding narrative to give us burnt toffee, baked custard tarts and honeycomb dipped in butterscotch. We also noted game meats, old leather, waxes, hessian, cloves, mulled wine, camphor and menthol balm, plum wine and an espresso martini. The palate took us on a slightly creamier journey, serving up milk chocolate milk cake, white chocolate buttons, coffee, Irish cream and tar liqueurs, rancio and high-cocoa dark chocolate, with sides of mutton broth, tonic wine and more honeycomb dipped in butterscotch. Mace arrived on the finish, alongside a lingering and tingling mint.