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fruit and nut chocolate bars and emulsion paint
brioche bread
Water brought out the hors d’oeuvres
152 Fragrant
35 A rollercoaster keeps the flavour wheel spinning with a parade of desserts
Cask No. 68.85 11 – 15 years fruit and nut chocolate barsA fresh and vibrant aroma greeted the panel with tropical fruits such as mango, coconut and pineapple being joined by the warm scent of banana bread and cinnamon raisin rolls. On the palate, a stack of banana pancakes with lemon juice, maple syrup and chocolate spread. After the addition of water, the nose moved on to fluffy scones bursting with sultanas and topped by either peach and apricot jam or marmalade. Our scones were served with a rosehip,
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