Cask No. A4.3 XO The mouthfeel was textural and

The mouthfeel was textural and cooling at first with notes of wine gums

Exquisitely playful

The fruit combined with a buttery note like scones with clotted cream and strawberry jam but also sweet brioche bread and almond croissants

Then into the strawberry jam s-bends

lemon oil and various herbs

Cask No. A4.3 XO The mouthfeel was textural andCask No. A4. 3 A slice of Gascony Bas Armagnac We began with nostalgic aromas of orange segments at halloween, with sweet treats of chocolate and nougat. Dookin for apples* exclaimed one panellist, whilst those apples were wrapped up in a luxurious Pastis Gascon** for another. An almost woody nuttiness enveloped the experience, whilst juicy pineapple pastries had the panel floating towards the rewards on a Disney inspired cloud of temptation. The body