Owner: Well, he’s…he’s, ah…probably pining for the fjords.
Mr. Praline: PININ’ for the FJORDS?!?!?!? What kind of talk is that?, look, why did he fall flat on his back the moment I got 'im home?
Owner: The Norwegian Blue prefers keepin’ on it’s back! Remarkable bird, id’nit, squire? Lovely plumage!
Mr. Praline: Look, I took the liberty of examining that parrot when I got it home, and I discovered the only reason that it had been sitting on its perch in the first place was that it had been NAILED there.
Owner: Well, o’course it was nailed there! If I hadn’t nailed that bird down, it would have nuzzled up to those bars, bent 'em apart with its beak, and VOOM! Feeweeweewee!
Mr. Praline: “VOOM”?!? Mate, this bird wouldn’t “voom” if you put four million volts through it! ‘E’s bleedin’ demised!
Owner: No no! 'E’s pining!
Mr. Praline: ‘E’s not pinin’! 'E’s passed on! This parrot is no more! He has ceased to be! 'E’s expired and gone to meet 'is maker! 'E’s a stiff! Bereft of life, 'e rests in peace! If you hadn’t nailed 'im to the perch 'e’d be pushing up the daisies! 'Is metabolic processes are now 'istory! 'E’s off the twig! 'E’s kicked the bucket, 'e’s shuffled off ‘is mortal coil, run down the curtain and joined the bleedin’ choir invisible!! THIS IS AN EX-PARROT!!
Raisin, dates and figs dominate whilst sultana and toffee apples add texture and depth. The weight of flavour from the raisins is dark and rich with great viscosity. Dry ginger and soft cinnamon hint at the edges the edges. Dark chocolate is majestic, vanilla sweetness lingers in the background.
Heavy and sumptuous. A rich fruit cake of raisin, dates and figs, apples, sultanas, orange then ginger, nutmeg, cinnamon and hints of clove. Oak notes are like velvet, soft and chic.
Silky smooth with a long and full finish.