A sweet fruity aroma of ripe apples or grapes was soon followed by a warm apricot-cranberry sauce, as well as quince and rosewater jelly. Lively, sparkly and fizzy neat with plenty of freshly grated ginger spice, balanced by the sweetness of a Belgium dark chocolate almond praline.
When we added a little water, the scent was more like pieces of cherry soaked in Kirsch whilst on the palate it had turned into a completely different experience. Now thick and creamy like vanilla custard sauce and strawberry blancmange, and in the finish a ‘brioche à tête’ with a rosewater glaze and a sprinkling of crispy freeze-dried raspberries.
BEER PAIRING: ST. AMBROISE OATMEAL STOUT - Hints of chocolate are perfect to accompany all these subtle fruits.