Cask No. 6.52

A ridiculously easy start tempted us with meadow flowers, banana and marzipan, then before we knew it, we were surrounded by butter melting on toasted tea cakes, gooseberry jam and vanilla ice cream in a cone. On the palate a big tingle of ginger spice quickly sweetened into damson jam, lime marmalade and vanilla cheesecake served with toasted marshmallows dipped in cocoa powder. A few drops of water unveiled softer fruits of baked orange, plums and tinned fruit salad while marmalade on rye bread deepened to dark chocolate and molasses. All the fruits combined on the palate with a tropical theme as we also discovered almonds, hazelnuts and cinnamon on the finish.