An array of sweet citric aromas greeted the Panel, described as a hot cup of ginger root tea with lemon and mint, a warm, moist and crunchy lemon drizzle dessert tray and a cinnamon pineapple upside-down cake. Plenty of spicy sweetness on the palate neat like eating spicy cherry chocolate brownies made with plenty of cinnamon and a touch of cayenne pepper as well as grilled pineapple with rum and lime-ginger syrup. Diluted, the impression was of a carpenter’s workshop with plenty of waxed wood notes whilst a lot more mellow to taste; buttermilk bran rusks dipped into a coconut milk hot chocolate.