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tingling finish of toasted pine nuts
Water added petits fours
satsumas and hibiscus tea
Cool and refreshing
The nose wafts caramel
Cask No. 41.161 England tingling finish of toasted pineThe cask influence was clear from the outset, but the Panel were immediately struck by just how rich, creamy and clean that influence was. We found vanilla drenched lactones, along with strawberry granita, creamy fudge, upmarket crme brle, dried mint, caramelised brown sugar and warming wood spices. Adding water gave us raisins, stewed rhubarb, camphor, brown bread with dark fruit chutney, and pickled figs. The neat palate was full of sweet spiced
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