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At first, dusty dry straw and pine needles combined with burnt barley grains in clay pots, then sweetness arrived with toffee, marzipan and honey on custard. The palate was spicy and sweet with fresh ginger mixing with vanilla, fudge and toffee apples. Then tropical fruits appeared with cloves, wood char and hazelnut skins. Water brought nutmeg, allspice and cinnamon with the fragrance of chamomile, carnations and Turkish delight while autumn leaves and dried herbs moved us towards clean oak. Flavours now embraced banana skins, grapefruit and rye whisky with liquorice and mixed spices joining dill, parsley and orange oil.