Tasting Notes
With time and patience the nose discovers blackberry pie with nutmeg and cinnamon-sprinkled custard, chocolate-dipped candied orange, brandy snaps and old red roses lying on polished wood. The palate has marrons glacés, coffee creams and marzipan lebkuchen; then the finish warms up with crystallized ginger, hints of wood, whispers of leather and wasabi tingles. The reduced nose finds walnut cake and Topic bars (hazelnut, chocolate and caramel), freshly baked crumbles, toffee, fig and wood – secret snacks in a wardrobe perhaps? The palate becomes fruitier – peach, pear and pomegranate, jam tarts, berry granola and Anton Berg plum and Madeira chocolates.