The nose was many-faceted – waxy flowers and tree bark soon developed a fruity layer (apple, raspberry, fruit salad) eventually deepening into chocolate-coated toffee, cherry gateau and millionaires’ shortbread. The palate was a jousting contest between Sir Sweet (iced caramels, honeycomb, drinking chocolate, puff candy) and Sir Heat (dragon’s breath blast of chili and ginger). The nose turned even more attractive with a drop of water – coconut macaroons, meringues and iced gems, with tiny hints of salsa and wood. The palate was sweet and peppery – sugar-coated rose petals, malted milk-shake and jammy custard with a teasingly light dusting of pepper.