Tasting Notes
The aroma neat had a sense of fascination which quickly aroused our curiosity and imagination as we untied a hessian sack full of buttercups while drinking mead out of a freshly carved olive wood goblet and enjoying a carrot, sweet potato and coriander soup. Well, wait until we added a drop of water and the scent was that of a roasted pumpkin ale using spices like cinnamon, clove and ginger but also nutmeg, vanilla and honey. This created a flavour of spicy dryness combined with the malty sweetness and a hint of earthiness, aged in ex rum barrels to add delicate oak and sweet molasses in the finish.