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The mouthfeel was textural and cooling at first with notes of wine gums
Cinnamon blended with white chocolate and crème caramel before a fresh wave of peppermint drifted over coconut
herbs and spice that drive the profile
lemon oil and various herbs
Cask No. A4.3 XO The mouthfeel was textural andCask 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