Frassaï TEISENDDU

May 1865. 153 Welsh emigrants set sail on the old tea clipper Mimosa, bound for the rugged wilds of Patagonia — 7,000 miles from home. Teisenddu is named after the traditional Welsh black cake — a rum cake with macerated fruits, spices, brown sugar and nuts — baked by founder Natalia Outeda's grandmother in Esquel, Patagonia. Bitter orange, rum and juniper open dark and spiced. Nutmeg and mimosa weave a golden heart. Dark sugar crystals and leather complete a deep, indulgent drydown. Not simply a gourmand — a memory in scent. Elegant, fearless, and unforgettable.