Mochi and chicharrónes

The nose had sweet depth with a soupçon of savouriness – walnut fudge, manuka honey, mochi rice cakes and hints of balsamic glaze and chicharrónes. The neat palate majored on plums, mango and sour cherry sweets, dried figs and dates, but we also identified beef wellington and teriyaki pork. The reduced nose opened with orange boxes, found freshly cut figs then alighted on sweet and sour sauce on battered chicken. The palate now tempted us with tempura prawns and cherries dipped in dark chocolate, with cranberries, gooseberries and cinnamon on the finish. Ten years in ex-bourbon wood preceded further maturation in a three-year-seasoned first fill American oak oloroso hogshead.