Cask No. 78.93

Salted caramel banoffee pie filled the air as almond paste was mixed with raisin purée, apple sauce and treacle custard. The palate was awash with rum-spiked grape soda, served in a leather chalice with a side of pea shoots, fudge and ginger cookies. Water transported grape to the nose, which was now thick and jammy with a wrapping of newspaper and hessian, plus air-drying calligraphy ink sticks. The finish served up woody pistachio, sweet cinnamon, Canadian bacon drizzled with treacle and a squeeze of watermelon.