Description
Hot buttered almond croissant, dunked in toffee sauce and encrusted with freeze dried cranberry & blackberry. The palate matched the nose, but with a considerable base note of wood sap and milled oak timber with a layer of lightly beechwood smoked blackcurrant jam on top. Mint followed. Water brought a leather satchel full of toffee, blackberry jam, a wedge of grapefruit and a splash of peach iced tea to the experience. After 4 years in an ex-bourbon hogshead, we transferred this to a second fill Oloroso hogshead for the remainder of its maturation.