...it moves to chai, and apricots that move from bursting with juice to dry in the mouth, with sweet cinnamon, cherry’s, humbugs, raisins, and dark sugar. Its then the mouthfeel starts to come in, and the whisky is hot and sweet yet so incredibly dry, stripping all the moisture from the cheeks and tongue as though you’ve stuffed your mouth full of cinnamon sugar...
... a confectionary treat when opening, full of Hubba Bubba bubblegum, good old fruit tingles, star burst cherry and strawberry chews and grapefruit jelly. It turns a touch after that, to a distinctly different fungus, sous bois appeal...
...we have a slow build of fruit salad and vanilla ice-cream, with passionfruit, pineapple, apple, watermelon, strawberries, and grated chocolate and a drizzle of spiced honey over the top, a few dashes of grapefruit and lemon juice thrown in...
...dark chocolate with dustings of chilli and coffee grinds, a rich cake of orange peel, almonds and apricots sitting in front of me. Another whiff and suddenly that barista has put down a beautifully made ristretto, along with a small bowl of goji berries and red currants...
...melted curly wurlys with light fudge bobbing down as driftwood. Vanilla essence rain sprinkled over me, and I lay back onto a bed of marshmallows and Victorian sponge cake, before sampling nougat studded with chips of crème brulee...
