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with the salty sea breeze clearing heads and somewhere in the distance a camp fire being lit for breakfast
With water we entered a wine cellar in a French chateau and enjoyed sipping sweet wines with paté
herbs and spice that drive the profile
lemon oil and various herbs
Cask No. A4.3 XO with the salty sea breezeCask No. A4. 3 A slice of Gascony Bas Armagnac We began with nostalgic aromas of orange segments at halloween, with sweet treats of chocolate and nougat. Dookin for apples* exclaimed one panellist, whilst those apples were wrapped up in a luxurious Pastis Gascon** for another. An almost woody nuttiness enveloped the experience, whilst juicy pineapple pastries had the panel floating towards the rewards on a Disney inspired cloud of temptation. The body