PERFECT FOR TANNIN'
Cask No. 64.138
The standard components for cream tea were all present and correct as warm scones were served with clotted cream, peach jam and sweet tea. However it was a tantalising treat to also be offered toffee waffles and banofee pie whilst soft lemon sponge cake arrived on a trolley with custard slices. Crumbly digestive biscuits created a lovely texture that complemented creme caramels and a refreshing zing from lime sorbet.
Floral notes from fresh figs then joined under ripe mango with the mouth coating dryness of banana skin. With a little water honey arrived on burnt toast with ginger tea. However to finish we discovered baked Alaska with maple syrup and a touch of white pepper and cloves on shortbread.
|29 September 2009
|1st fill barrel