At Last

Sweetness rises immediately: vanilla crème brûlée, soft toffee, and caramelised sugar just as the crust cracks. 

Melted butter - rich and golden, just before it browns - folds into warm oak and nut brittle. 

Hints of roasted peanut and almond add depth, while soft vanilla pod and custard-like notes give the nose a rounded, indulgent warmth.

The palate opens smooth and sweet, led by buttery toffee, vanilla cream, and caramelised desserts - crème brûlée, butterscotch, and warm sugar syrup. 

As it moves across the tongue, nut brittle emerges - roasted peanuts and lightly toasted nuts bringing texture. 

Gentle warmth builds steadily, and toward the back of the palate a fine pepper note appears - white pepper and soft baking spice - not sharp, but clarifying, guiding the sweetness into balance.

Long and warming. 

Toffee and buttered caramel soften into toasted oak and vanilla, while a lingering pepper warmth remains - clean, dry, and composed. 

The contrast between the sweet opening and the gently spiced close stays with you, like two expressions in quiet conversation.