CASK No. 7.191

The aroma of a rose and sandalwood scented potpourri filled the room right from the start soon followed by hints of new leather, nougat and marzipan. Mouth-watering fresh pineapple poached in cinnamon syrup and honey roasted macadamia nut ice cream whilst in the finish, a ‘melt-in-the mouth’ texture of soy-braised pork belly with star anise. Water added a fruity dimension on the nose, raspberry & orange parfait as well as trifle pudding with custard and red jelly strawberry cubes and to taste now soft, silky smooth and irresistible - butterscotch sauce over burnt-butter bananas and vanilla ice cream.