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tangerine segments soaked in Grand Marnier
The invigorating nose gave us cinder toffee
then the sweet smoke from burnt heather and fresh autumnal undergrowth
The reduced nose combined melon
The nose found a raft of elegant sweetness (sugary pastries
Cask No. G10.9 Spicy & dry tangerine segments soaked in GrandCask No. G10. 9 Come to the cabaret Grain A few of us smelled sweet things (coffee kisses, brown sugar, toffee, cherries in chocolate) but one panellist was transported to the set of Cabaret 1930s Berlin tavern, polished wood, cigarettes, perfume and feather boas. The palate had a cheeky intensity French toast with maple syrup and cinnamon, figs, medjool dates and muscovado. With water, the nose shifted to coffee time cappuccino, iced mocha, brown
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