On the nose it’s black forest sponge cake made with fine vanilla grain and a couple of mint leaves to dress, so soft it feels like falling on a bed of cotton. Despite the sherry influence though the maritime note still retains its prowess character. Salty with burning incense and bonfire wood crackling in the background, leading to ashy and leathery notes.
Strawberry preserves with a dark chocolate sauce drizzling down, there is a spike of syrupy acidity followed by a spark of Sichuan spices and a mouthful of ashy peat. The gooey raisin goodness still remains though, liquor soaked orange slices that are about to be stirred into a Christmas cake mix.The chunk of peat does not just fade away, it serves as fuel that warms the chest along with a syrupy brown sugar note.