Description
The strong scent of roses, carnations and apple blossom mixed with coconut and whipped cream on meringue topped with marshmallows, milk chocolate and cherry pipe tobacco. A delightful mouthfeel of sherry trifle, marmalade and oily brazil nuts combined with cinnamon, sweet wood and crunchy ginger biscuits. With water came Turkish delight, apricot jam and cinnamon buns served with hazelnut liqueur in hot chocolate and sultanas in an old wooden spice box. Rounded flavours now embraced nutmeg, candied orange peel and rum and raisin ice cream, plus pistachios and toasted pine nuts crumbled over poached pears and gooseberry tart. Eight years in an ex-bourbon hogshead before being transferred to a heavily charred second fill hogshead,