An expansive horizon of aromas lay before us, ranging from orange and apple blossom, dried rose buds, custard creams, syrup sponge cake, dried apple rings and bananas all the way through to caramel wafers, toasted pine nuts, coconut oil, dark chocolate and raisins soaked in Pedro Ximenez sherry.

The palate boasted voluminous dimensions as fresh ginger, liquorice root, orange liqueur and black forest gateau opened into spiced marmalade, toasted almonds, chewy toffee and strawberry and apple smoothie. The finish was sweet with pipe tobacco in an old leather pouch, candle wax and a lasting suggestion of menthol.