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Daim Bars and cookie dough
dusted with cinnamon and nutmeg and covered with butterscotch sauce
Whispers of smoke appear on the palate – lemon bonbons in coal dust
With water came a full fishing harbour of mussels
Cask No. 85.100 Canada Daim Bars and cookie doughA downpour of rich rioja red wine poured over figs, dark chocolate and dried prunes wrapped in serrano ham. Apricot schnapps tumbled over spicy chorizo, while on the palate a lightning bolt of chilli jam electrified pork cheeks braised in Pedro Ximnez sherry. With water added to the mix the nose tingled with orange sherbet. Like walking into an oriental bodega, the distinctive aroma of sangria and sherry mingled with lemon chicken and Chinese five