Tingles on the nose lead to a clean and mineralic hue with a suggestion of sea salt before the appearance of scorched leather and caramelized wood with a significant layer of charcoal. Then malted milk biscuits with a thin coating of milk chocolate and warm porridge where the milk had burnt slightly at the base of the pot. The creaminess persevered through to the palate and was joined by all-spice, cinnamon and star anise. Water drew back the curtains to unveil salted toffee, peach, apricot and nectarines that had been baked on the bonfire. Finishing dry and spicy like cracked black pepper then clean and fresh with an oily mouthfeel.