Tasting Notes
The aroma was intoxicating and exhilarating. Caramelised golden peaches in brandy alongside fluffy pancakes, cinnamon waffles and vanilla rum custard poured over pineapple upside-down cake made this an absolute delight. On the palate, still lively after all those years, with salted honeyed macadamia nuts, maple brown sugar, roasted acorn squash and, in the never-ending finish, an array of exotic wood spices. We added a teardrop of water and fresh mango, apricots and plums emerged as we prepared a tropical fruit salad in a humidor. The taste was sublime – sweet, juicy segments of clementines dipped into melted dark chocolate and sprinkled with sea salt.