The first aromas were predominantly dark runny honey over crackers, followed by salted lemon and fresh kiwi fruit. With time, camphor and citronella candles burning in a damp pine forest. Juicy Fruit gum emerged on the nose and in the taste. It retained a white peppery heat at full strength, with lemon zest and lime posset emerging. Aspen bark, cinnamon and spearmint all became easier to find with water as if they had all been washed up on a seashore. A muskiness reminiscent of coastal dunnage warehouses belied its age, but homemade lemonade and green Starbursts lifted any hint of heaviness.