Tasting Notes
Coarse grains of sea salt in melting butter rested on toasted rye bread while the sweet aroma of vanilla merged with new oak. The saltiness mixed with kelp, caramel and honey on the palate before green notes suggested sorrel-infused oil on salad leaves with a handful of roasted chestnuts on top. Water released further waves of oily butter, now on croissants alongside apricot jam, singed marshmallows and cinnamon powder dusted on orange skin. The spice continued with ginger biscuits and mulled wine infused with red berry fruits, orange oil and a few spoonfuls of runny heather honey.