Getting fruity in the malt barn

Rainwater dripped from the malt barn roof bringing a leafy freshness that mingled with nearby geraniums and green moss. Inside the barn we were getting fruity with blood oranges, nectarines and waxy apple skins. The sweet seduction of vanilla and milk chocolate introduced a palate that immediately proposed maple syrup, toffee and soft fudge. Then chopped almonds and hazelnuts frolicked with brioche bread among the toasty notes of sweet grains and malted barley. A drizzle of water released apple crumble and cinnamon followed by coconut biscuits and lemon sweets. A lemon zing delivered citronella and grapefruit before vanilla sponge cake announced its arrival with glacé cherries and fine, oaky tannins.