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white chocolate and brandy butter on the nose while a sip revealed the smooth and deep flavours of the ingredients of a Martini cocktail being aged in a one litre barrel for 3 weeks
a dash of chocolate bitters and an oak-smoked plum
A much gentler palate now encouraged mint-infused rye whiskey to dance on toasted oak with a vanilla creaminess and strong black tea tannins to finish
but we also got buttered toast
new carpets and eucalyptus
Cask No. 70.64 Ripe Fruits & Honey white chocolate and brandy butterA potpourri of candied walnuts, dried figs, treacle toffees and lovage cordial arrived alongside some quintessentially summery gin based fruit cup to greet the Panel. On the palate we went from Britain to the Caribbean for some Jamaican sorrel, a drink served traditionally at Christmas. The ingredients: dried sorrel, sugar, fresh ginger, allspice berries, whole cloves, star anise and orange peel. After reduction we had skipped to France to open a