By nose: Filbert, warm milk and baked apple. By mouth: Baked apple, a rich creamy mouth-feel followed by a touch of lemon curd on the finish. A perfect aperitif by itself and a great cocktail, simply add a few pomegranate seeds to the flute. Pair with rich foods such a foie gras, as well as sweet and sour sauces and anything prepared with exotic spices, including curries and chilies. Also great with a BLT.