The dark side of ginger cake

Sticky, soft and spongy Jamaican ginger cake arrived alongside a procession of cinnamon toffee, rum and raisin fudge, and cinnamon rolls. The fudge turned to ice cream as caramel oozed over dates, prunes and orange-tinged dessert wine. However, with water a darker side emerged. Now bacon and pork pies rolled in barbecue sauce. Rich and intense amarone red wine merged with miso paste. And coffee grounds fused with liquorice, panettone and cinder toffee. With an unusual twist, the savoury segments found harmony beside the sweetness of brioche, fragrant violets and oily marzipan. After spending 10 years in an ex-bourbon barrel, this was transferred to a first fill PX barrique for the remainder of its maturation.