- Nose
- Baking shortbread, warm nuts, coconut chocolates, chocolate mousse, vanilla bean, caramelized bananas, treacly stickiness, dates, oat dust, copper, Greek yoghurt, lemon, fudge, brown butter, gingerbread, porridge, elderflower, rich, malty, sweet, chocolate souffle, salted caramel fudge, vanilla wafers, digestives, nougat, brown sugar on porridge, liquified Twix bar, overripe bananas, apple crumble, candied orange peel, cinnamon sugar, almonds, pecans, wet oak, black tea, salt.
- Palate
- Runny honey, dried stonefruit, breakfasty spice, salted cooked plum, grapeflesh, sweet toffee, sultana, caramel, vanilla, acidity, bread-y, malty, oak spices (cloves, nutmeg, pepper), chocolate morello cherries, cocoa-dusted cream horn, thick, mouth-coating, chocolate covered hazelnuts, creme brulee, banana bread with butter, gingersnaps, peppery tingle, ripe banana, digestive biscuits, cinnamon, caramel, ginger.
- Finish
- Fennel-pocked foccaccia, salty roasted grapes, malty chocolate character, steam from fresh cream scones with chocolate, mixed peel, lingering notes of barley husks, brown sugar, walnuts, pretty long, caramels, biscuits, chocolate, nuts, sprinkling of baking spices, medium, oak-infused, cooked orchard fruit, hint of chocolatey malt, sprinkle of cinnamon.
