‘That tickles my fancy’ was the first comment. Warm, sensuous and the delicate spiciness of cloves, cinnamon and nutmeg with juicy segments of blood oranges, hints of tobacco and honey cured salmon gravlax. On the palate big and creamy with plenty of oak and spice; caramelized wood flavours balanced by salty chocolate and chili meringues and doughnuts with burnt caramel and sea salt – this is huge! Let’s try and tame it; now deep earthy aromas found in a Pu-erh-tea combined with Dundee marmalade and walnuts. Still big but with a juicier mouth-feel, rum soaked raisins and pineapple cubes and a never-ending gingery finish.