Peated
Apples and lemons were the theme on the nose neat, a zesty juice, muffins topped with cinnamon, apple crumble with lemon ice cream while on the palate brown butter roasted apples spiked with zingy lemon juice and a scattering of pistachios served with crème fraiche. Water added lemon syllabub, lemon cheesecake, custard, apricot jam, and almond milk on the nose as the taste turned into a Madeira cake, panettone stuffed with lime and papaya mousse.