While honeydew melon and dried apricots soaked in rum, curious aromas of extra virgin olive oil and peach yoghurt coated spicy oak. Meanwhile, in the mouth, flavours of lime juice in rum ignited a tropical explosion of mango, passion fruit and kiwi, taking ripe juiciness to the maximum before olive oil returned with a green leafy freshness. Water simply added additional layers of marmalade and rum-soaked figs that were wrapped in shortcrust pastry and served with dragon fruit and thick tar on charred oak. Soft textures of cream soda and cherry cola created a vanilla fantasy that morphed into lime chocolate on the finish.
Trine: This dram swept me away to sunnier lands, evoking images of sitting at a curb side café people watching, sipping fruity cocktails, and snacking on freshy baked bread dipped in olive oil.