Burlap sacks lay about in a seemingly random order. Some contained perfumed dried flowers such as rose, lavender, jasmine and carnation. Others were filled with spicy cinnamon, nutmeg and also dried coconut and sweet vanilla. We were convinced there was also a heavy amount of incense and fragrant soap present. We noticed wooden barrels containing sticky toffee, figs in syrup and delicious cocoa powder.
There were many fruits - sultanas, lemons, mango and papaya to name but a few. A sweet aroma wafted by from a stall selling very boozy trifle, pear and raison crumble and cherry pie with vanilla ice cream drizzled with maple syrup. The heady combination of flavours created a harmonious marriage that was easy on the senses and music to the nose. After 13 years in an ex-bourbon hogshead this was transferred to a virgin oak hogshead for the remainder of its maturation.