Cask No. 113.52

We opened a can of a drink made from squeezed fresh rhubarb mixed with sparkling water followed by a glass of old-fashioned homemade bramble jelly. On the palate salted chocolate dipped mandarin slices, honey roasted peanuts, gingernut biscuits, chai spiced toffee and dangerously deceptively spicy chocolate chilli fudge. After we added water, the aroma was that of flapjacks, melted butter, brown sugar, liquorice and dark Turkish coffee. To taste now surprisingly easy with scrummy vanilla clotted cream fudge and cream horns filled with dark chocolate, but wait for the finish, like a handful of roasted sea salt and black pepper cashew nuts.