Tasting Notes
On the nose, we got a cream soda ice-cream float, toffee apples and Madeira sponge, cherry pieces in dark chocolate, tea chests, cigar boxes, old wooden desks and leather books. The initial palate delivered panna cotta and golden syrup, white pepper, ginger and liquorice – evolving into tart confectionery like cherry lips, sour apple chews and sherbet lemons. On the reduced nose we identified polished mahogany, black bun, gingerbread men and masala chai from a Delhi street stall. The palate now synthesised all that into honey, jellybeans and rhubarb crumble with finishing tingles of dry white wine, lemon syllabub and ginger flapjacks.