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honey cake and an elevated floral complexity
Bernard’s
we found Amarena cherries and limoncello – still tangy and lip-smacking but much sweeter
Sounds a little strange for a fungus to create these gorgeous flavors
Cask No. 10.295 SCS honey cake and an elevatedThis opened with a spring summer mix of floral and evergreen perfumes on the nose, notably gorse blossom, heather ale and spruce syrup. Accents of rose and salted blueberry muffins followed. The palate was a generous slice of Dundee cake, alongside sweet soy, plus cookie dough tightly wrapped in rich tobacco leaves. Water introduced scents of fairy bread, a warm wool scarf and cranberry, with the palate becoming a lemon posset, plum and warm pastries
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