A slight nose prickle soon gave way to a warmth that one Panellist described as sage stuffed roast guinea fowl while another had honey covered jalapeños, fresh lime juice and dried cranberries. It was hotter than expected but rich, sweet notes of tagine-cooked rabbit with dried lemons & prunes, and salted peanuts washed down with Fentiman’s Ginger Beer made for a satisfying taste. Fresher with water but also dried mango, coconut and papaya (think Julian Graves); there was wonderful aromas of cinnamon-toasted-marshmallow-bananas. While it was creamy and fruity to taste with the heat of ginger beer (alcoholic) we found it quite short. From Elgin’s only distillery.