Limited to 2 bottles per member
We were delivered a bouquet of sweet aromas: vanilla custard, coconut milk, Jaffa cakes, key lime pie and a bag full of fruity wine gums. The taste neat reminded us of roasted cherry vanilla ice cream with chunks of chilli chocolate and nuts as well as a good dash of bourbon whiskey. After the addition of water, we baked coconut macaroons, or as one panellist called them, coconut Congolais cookies and an apple cake with shortcrust pastry where the filling is apples and variety of spices and topped with crump streusel. On the palate we were now served a plateful of churros with a chilli chocolate sauce.