Nose Malt loaf, burnt biscuits, barbecued apricot and syrupy treacle sponge cake, backed by hearty helpings of vanilla, toffee apple, custard tarts, and maple syrup pancakes.
Palate Warm toffee, sticky, gently smoky barbecue sauce, herb-infused honey, cinnamon snaps, then treacle tarts with buttery pastry, ginger cake, and gentle oak.
Finish Brown butter, biscuity malt, grilled peach, kola kubes, vanilla custard, distant woody spice, burnt brown sugar, a smidge of green peppercorn heat. balsamic poached stone fruit?