Our noses found golden syrup, tinned peaches, rhubarb and custard, apricot Danish, ‘Magdalenas in a sunny Spanish orchard’ and croissants with marmalade – a baker’s delight. The palate offered leather, spice, caramelized sugar, dried mango, American Cream Soda, amaretti biscuits and coffee kisses. The mouth-feel, initially super silky, found pleasant fizzy spice working the tongue later. The nose became even more fragrant with water – Calvados, delicate ginger ale, redcurrants, citrus, peachy talc and ‘a respectable lady’s floral perfume’. The reduced palate had choux buns, butterscotch, melted marshmallows and sugar bubbling in a pot – big sweetness tempered by mild tobacco and perfume bitterness.