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we finished our ‘spring-clean’ and relaxed in an apple orchard enjoying crème caramel and chocolate fudge cake
41 was created
confection and spice are all framed by subtle oak in these carefully curated casks
A perfect pairing
nettle cordial
Cask No. 63.118 16 – 20 years we finished our ‘spring-clean’ andThe Panel stepped into a hybrid workshop as cobblers and confectioners crafted their next commissions; a place where leather and orange oil mingled in the air, accented with pear drops and sugar roasted hazelnuts. The palate was treacle with coconut shavings, a tickle of mace, cinnamon buns and gingerbread. Water gave us kiln dried firewood on the nose, joined by green apple, sugar snap peas and cinnamon honey. The palate finished with toasted raisins