Cask No. A4.3 XO The fruit combined with a

The fruit combined with a buttery note like scones with clotted cream and strawberry jam but also sweet brioche bread and almond croissants

Cinnamon blended with white chocolate and crème caramel before a fresh wave of peppermint drifted over coconut

maple syrup and posh porridge

with the salty sea breeze clearing heads and somewhere in the distance a camp fire being lit for breakfast

Cask No. A4.3 XO The fruit combined with aCask No. A4. 3 A slice of Gascony Bas Armagnac We began with nostalgic aromas of orange segments at halloween, with sweet treats of chocolate and nougat. Dookin for apples* exclaimed one panellist, whilst those apples were wrapped up in a luxurious Pastis Gascon** for another. An almost woody nuttiness enveloped the experience, whilst juicy pineapple pastries had the panel floating towards the rewards on a Disney inspired cloud of temptation. The body