Scotch Pies With Caramel Chocolate

SPIRIT NOTES

This nose was a blend of sweet and savoury impressions – honey-glazed ribs and brown sauce on Scotch pies – against puff candy, Curly Wurlies and Toffifees. The sweet elements dominated the palate – we got toffee coated in dark chocolate, Demerara, treacle scones and currant buns; the finish left a lick of leather and a pinch of Chilli. With water, the nose took a different turn – now we found citrus and wood – sawdust and polished oak, lemon drizzle cake and key lime pie. The palate synthesised it into lemon cheesecake (biscuit base) and chocolate limes; then ginger, lime zest and menthol to finish.