OLD & DIGNIFIED
The air began to fill with the luscious aromas of treacle tart, still hot and sticky from the oven and encased in wonderfully buttery pastry. Sweet and creamy vanilla teased with fresh pencil shavings to create a heavenly concoction that swung back again towards baked delights as we encountered crab apple pie. The pie was hot on the palate whilst also encapsulating the mentholic vigour of eucalyptus. The fruitiness of armagnac became more wine-like with water and developed into dessert wine and amontillado sherry. It gradually grew richer through dried prunes and rum and raison ice cream before finally settling around fresh herbs with liquorice stick and peppery wood to finish.