SMWS 24.171 Take me to Chantilly SMWS

     Old & Dignified     

Warm slices of nougat were served on a cedar slab, dusted with cinnamon and crowned with peanut paste. To the palate, stem ginger had skewered a blowtorched mango as citrus peel landed on vintage tobacco. When water was added, it accentuated the sweet characteristics, introducing raspberry jam to fresh laundry while orange oil was drizzled onto shortbread. The palate, now underlined with chantilly cream, delivered notes of pineapple, pain au chocolat, almonds, and light oak tannins.