Tasting Notes
A heady, floral perfumed aroma greeted the Panel before deeper notes of orange oil, tobacco, caramel and cocoa emerged. Given time, a golden-crusted apricot pie, maybe baked for just a little too long, came out of the oven. On the palate, we dipped Vidalia onion fritters into a tart yet sweetly spiced sauce, and enjoyed a peppered poppadom with tamarind chutney. Following reduction, a sweet earthy scent had us imagine a walk through a tropical fruit garden during a short, sharp rain shower. To taste, a light and fluffy honey sponge cake with hints of cardamom and topped by a sticky honey glaze with notes of orange and sweet coconut.
