Tasting Notes
The nose opened slowly to honey, caramel-flavoured chocolate bars, sugar cane and straw – then blossomed into a repast of wild boar with redcurrant jelly, peaches in cream and a Polish honey vodka digestif. The palate had raspberry or cherry pieces in dark chocolate and crème caramel or toffee angel delight – with a very lively, spicy oak finish of chilli and tiny clog-wearing morris dancers on the tongue. Adding water shifted the nose to Portuguese custard tarts and prune yoghurt, orange peel oils, tea chests and a wooden chopping board used for fruit. The palate now gave us rhubarb rock, chocolate gingers and candied fennel seeds.
