The panel were astonished by the plethora in the glass, at first, mint humbugs and cardamom seed on sour dough bread. A powerful spicy rye influence emerged with cassia syrup and blackcurrant which was more evident on the palate: cinnamon spiced cookie dough and sweet toffee. The neat texture was oily black tea brewed on an open fire and scented with star anise. Smoky tomato tapenade jostled with digestives dipped in expensive dark chocolate, peanut brittle toffee and salted caramel. Earthy tobacco, tanned leather and meaty scallops in a rib sauce gave a flamboyant finish. Something’s gone awry!