The nose brimmed with peat smoke, coal cellars, antiseptic cream, coal-tar soap, salted liquorice, toasted coconut, treacle, sea-shells and a barber’s leather strop. The palate produced at least one ‘Wowf!’ (between a Wow and a Woof, apparently), with its kiln-smouldering peat, roasted coffee beans, figs, honey-flavoured Fisherman’s Friends, and walnuts and lavender in a coal sack – rather unusual, but good. The reduced nose was tamer – brown sugar meringues, banana chips, salted almonds, honeyed lemon and salty olives. The palate found honey cake and dry hay, but still the heavier memories of salty coal and sweet smoke weighed satisfyingly on our manna-receiving tongues.