AROMA Tempted by the aromas wafting through the door of a French patisserie, you step inside to discover a tangy tarte au citron with its crisp pastry case and smooth lemony cream topping. Next to it is with its fluffy sponginess and milky vanilla aroma is a Genoise cake decorate with crystallised lime and orange peel. You can smell plump juicy sultanas, dates, warming ginger, coconut and nutmeg. In the background, gingerbread is baking in a wood-burning oven.
Slip some water into the whisky to release the frothiness of lemon meringue pie and the rich aroma of baking fruitcake and warm gingerbread drizzled with crème anglaise.
TASTE The smooth, melting creaminess of lemon tart leaves the mouth full of citrus tang that gives way to crème caramel and zesty lime. This is replaced by warming ginger coupled with the mellow nutty flavours of nutmeg and toasted almonds that add warmth and chewiness that melts into oozing lemon meringue and melting honeycomb.
FINISH Languid and sweet with lemon zest, vanilla cream and delicate hints of ginger and nutmeg.