Description
The nose gave us eucalyptus honey, marzipan, butter croissants and custard over Belgian gingerbread. Beyond that, new brogues in a cardboard box, pencil shavings and autumn leaves. The palate had brown sugar, Madeira cake, custard tarts, apricot Danish, tablet, sweetie tobacco and mild ginger heat. The reduced nose discovered fruits - banana, lemon puffs, calvados-baked pear, sultanas and stewed apple - complimenting hints of talc, balsa wood models and hardwoods turned on a lathe. The palate retained the chocolate toffee éclair sweetness and the fruits, but now found earthy notes of brandy snaps, tree bark, rolling tobacco, black pepper and crème de cassis.