The alluring nose presented apple sours and cherry pieces in dark chocolate, Brazil nuts and coconut macaroons; hints of Bovril, cinnamon, sandalwood and manuka honey. At full strength, the palate was mouth-drawing and dry but full of flavour – Black Forest gateau, Kirsch, treacle toffee, blackcurrant jam, Campinos, fried sage leaves and brooding eastern spices.

The reduced nose suggested smouldering aromatic woods, herbs and incense, with even more cherries, chocolate and nuts. The palate was a trance-inducing mix of teasing textures and delicious tastes of salted caramels, Moffat toffees and vanilla.