Spirit NOTES
Madeira cake came dipped in molten white chocolate and sprinkled with chunks of glacé cherries. On the palate, a syrupy-sweet opening salvo, with vanilla and hot cross buns joined by almond butter and a pinch of mace. With water, we found sugar cane soaking in freshly squeezed lemon juice, fruit loaf and pears. The palate matcheds this, with a continuation of Madeira cake and a hint of juniper, ginger and peaches too.
