Description
B5.7 Speculoos cookie butter ice cream
The initial impression was rather shy, but there was plenty to be discovered. We found classic puff pastry, cinnamon raisin bagels, hints of anis, and even lightly smoked cheese, fresh sea air and birch tree sap. A spicy taste was followed by a drying mouthfeel of a long oak-aged red wine followed by cured ham, nutmeg, vanilla, ginger and soy sauce. With the addition of water we had two scoops of ice cream, one being rum and raisin, the other caramelised cookie butter with coarsely crushed speculoos biscuits. On the palate, a rum baba with chantilly cream and raisins, and a hint of spicy/sweet wood smoke in the finish.
B7.12 Foraging fruits of the forest
We foraged for fruits in the forest on a sunny autumn day with a gentle breeze carrying a floral perfumed scent to us and softly swaying the coloured leaves on the trees. We took a sip out of a flask filled with Ovaltine hot chocolate and enjoyed some fluffy blueberry muffins. After we added water the fig rolls, caramel bars and toffee cookies came out and we decided to get home and have a nutty espresso Martini, using coffee and walnut liqueur next to vodka and espresso coffee. The mash bill for this bourbon consists of 60% corn, 36% rye and 4% malted barley, matured in a #4 char new oak barrel with #2 char heads.
CW1.5 Cinnamon sins
Aromas of pure temptation bound bags of toffee, butterscotch and cinnamon rolls with the sweet wood of a carpenter’s workbench and toasty bakery notes. A warm embrace of melted butter on corn on the cob then joined fresh coconut and pain au chocolat while the palate wrapped popcorn, macadamia nuts and maple syrup in soft velvet. Water leached out a more earthy refrain that merged spicy walnut cake with rhubarb crumble, raisins and marmalade. Chocolate milkshake arrived with a dusting of cinnamon before cream soda joined charred pork belly and a fresh whisp of peppermint that complimented clean oak on the finish. This mash bill consisted of 80% corn, 8 % rye & 12% malted barley.
CW2.3 Buttery baked corn on the cob
We noticed at first a nutty, oily and buttery aroma which was followed by hints of vanilla and baking spices as well as buttery baked corn on the cob. On the palate like a chocolate brioche with Sichuan peppercorns salted butter and strawberry jam. Following the addition of water the scent moved towards cinnamon buns, lemon zest and an herbal, lightly leathery note while to taste, fresh corn roasted on the embers of a campfire, a slight char and smoky flavour and then slathered with a sweet and spicy butter. This refill barrique was made from 36 months air seasoned oak staves and had undergone a heavy toast and medium char heat treatment.
