Cask No. 28.110

Flakes of toasted coconut and vanilla pods combined in biscuits that the Panellists crumbled over peaches, pine cones and honeysuckle flowers. A hint of polished wood followed, before the palate arrived with mouth-coating lemon syrup and honey oozing over fresh raspberries, lavender tea and soft sponge cake. Crunchy tea biscuits and jam-filled Swiss rolls arrived with a few drops of water, preparing the senses for a follow-up of orange ice cream and shaved lemon skin in a new leather bag. A little ginger and pepper tingled the taste buds before the sticky syrup morphed into raspberry jam laced with chillies, pine wood and milky chai tea.