Tempura gâteau train ride

As we sat in the carriage of an old steam train, a glass of cold-brew coffee cascaded over a glossy magazine and a leather satchel full of sultanas, cassia and chunks of Turkish delight. Stewed exotic fruits danced on the palate, balanced by a robust chewing tobacco, dates and black forest gâteau topped with singed raisins. Water gave both the nose and palate calligraphy ink, bramble jelly, enoki mushroom tempura and treacle tart, fudge and ginger. After four years in an ex-bourbon hogshead, we transferred this to a first fill oloroso hogshead for the remainder of its maturation.