Tasting Notes
We opened an old library book, each page having been gently buttered by a toast obsessive. We then dunked a new wellington boot in dark cherry jam and decorated it with fennel. The palate was leathery, with bergamot, a pinch of mace, juicy plums, and lemon and honey lozenges. Water introduced a fruit salad to the nose, along with sandcastles on the beach and waxed cotton jackets. To finish, the palate became much sweeter, as condensed milk joined almond butter and madeira cake dusted with Chinese five spice.