Skolebrød transference

Admiring the scent of carnations wrapped in fresh linen, we became enamoured with the scent of fresh skolebrød passing by. The baked Norwegian treat translated on to the palate, to be joined by golden syrup, baked orange and stewed apples. Water gave the scent of a new basketball, papaya, toast and a mango decorated with calligraphy ink. The palate now placed more emphasis on orange, with an accompanying cup of black tea and sliced tropical fruits. After six years in an ex-bourbon hogshead, we transferred this to a first fill heavy toast medium char hogshead for the remainder of its maturation.