We were making anise and walnut biscotti with a white chocolate glaze next to fluffy floral elderflower lemon cupcakes. On the palate very fruity and sweet to start, but soon builds up to a heat of spicy oak, white pepper and a hazelnut chocolate dip for ginger banana chips. Diluted we opened a brown paper bag full of Magenbrot (literally translated as stomach bread) which is a type of German gingerbread but with a lot more spices added such as star anise, cardamom, and mace, usually sold at funfairs and Christmas markets. Imagine eating those together with cinnamon roasted almonds watching others loop-the-loop.
Young & Spritely
1st fill barrel
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