Tasting Notes
The nose opens on baking parchment and yellow wild flowers. Lots of white pepper, ink, damsons, buttery cereals and brown bread. Some daffodils heavy with pollen, bashed up custard creams and wild heather. Water unveils corn starch, fresh linen, dry leaves, vegetable soup, green wood and herbal infused teas with a splash of mineral oil. The palate is also herbal, lots of dried mixed herbs with tangerine peel, white flowers, chamois leather, river reeds, vase water, gorse and pear eau de vie. Reduction brings sweetness in the form of vanilla foam, butter bean hummus, wormwood, hawthorne, hot draff and motor oil.
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