Supping on sweetness

As we strolled past bright green apples being dipped in butterscotch and honey, we supped on warm custard through brandy snap straws. A finger buffet of chocolate, orange segments, pine resin and barbecued peach segments followed. With water the nose became more chocolatey, with geranium leaves, crème caramel and a sweet herbaceousness. By now, the palate was offering blackcurrant, hot buttered crumpets, plum and basil. After 16 years in an ex-bourbon hogshead, we transferred this to a first fill heavily toasted, medium charred hogshead for the remainder of its maturation.