Tasting Notes
Begin by soaking madeira cake in a light-roast espresso, add some crumbly brown sugar, vanilla, a spoon of marmalade, and stir in some toasted almonds. We found the nose and the palate to share these core components, with an addition of black cherry and coconut to the palate being layered with cacao and nutmeg latterly. A drop of water elevated coconut, and added a runny raspberry jam and crushed barley to the nose. Fruity and buttery on the palate, pineapple and mango sorbet mingled with a generous spoon of vanilla and fudge ice cream.
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