The honey farmer's flame

Woven with burnt honeycomb and apple sauce, the nose was accented with black sesame seeds, treacle tarts and peanut butter. The palate opened with peanuts and was followed by runny marmalade stirred with a cinnamon stick, fruity chewing gum and lemon curd. Water served the Panel a slice of hot buttered toast on the nose, with a cup of Vietnamese coffee, parma violet liqueur and a sprinkle of sawdust. The palate finished with a splash of peach syrup, custard and juicy mango chunks. After nine years in an ex-bourbon hogshead, we transferred this to a first fill moscatel barrique for the remainder of its maturation.