Nose Toasted almonds join crème brulée with a crunchy caramelised top, while coffee and oak char nestle beneath.
Palate Layers of thick, runny toffee and chocolatey malt are backed by baking spices and burnt custard.
Finish Chocolate buttons, barley sugar sweeties, spiced, syrupy flapjack with a trickle of treacle in tow.