Tasting Notes
A vat of smoked apple pulp patiently waited for its transformation into farmhouse cider, while a paraffin lamp flickered its glow over jars of honey. A waft of scorched heather filled the air, joining the smell of bay leaves and marjoram that were drying above birch wood on the fire. With a little water sweet and spicy notes appeared. Now, apple doughnuts were coated with cinnamon and smoky maple syrup. We rolled sticky toffee apples in toasted almond flakes, ready to be served with ice cream, eucalyptus honey and a delicious glass of calvados sweetened with molasses.