From the Board Room to the Bodega

The nose offered chocolate-coated raisins, then definite wood - opulent polished oak, like a high end board room; then we got a hint of new Berluti shoes. With water, the fruit turned more tropical (pineapple, guava), while the wood became the wine-stained oak of a Spanish sherry bodega. The neat palate flooded the mouth with warmth and flavours of candied orange peel, dark chocolate and sticky toffee pudding. The heat and the dry, woody finish of nutmeg, pepper and eucalyptus made this a lively experience, but water toned it down completely - now it became smooth and luxurious, like Mon Cheri chocolates and sweet cinnamon pastries - complex yet balanced - a dram to relax with.

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